Veloute is one of the five mother sauces in French cuisine. It serves as a base for many other sauces, so make a batch and freeze it to have on hand! This recipe makes approximately 1 1/4 cup of sauce. It can easily be doubled.
- 3 cups low-sodium chicken broth (see note)
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- In a saucepan melt the butter over medium heat. While stirring, slowly add the flour to the butter. Keep stirring to ensure the butter fully incorporates and doesn’t form lumps. Keep adding the flour until the mixture creates a loose paste.
- Slowly pour the chicken stock into the saucepan with the roux, whisking continuously. Once added the chicken stock should not have any lumps of roux in it. Bring the mixture to a simmer and let it reduce, stirring frequently, for 20-30 minutes. You can tell it’s done once the sauce coats the back of a spoon and is glossy and velvety in appearance.
- Pour the sauce through a fine-mesh sieve (or cheesecloth) into a bowl. The sauce will keep well in the refridgerator for up to three days or you can freeze it for up to three months.
I use a high-quality store-bought chicken broth for this recipe. I prefer a lighter colored sauce, but you can use chicken stock which will give you a darker sauce. You can also use this recipe to make beef, fish, or veal voloute using different kinds of stocks or broths.
- Category: Sauces
- Method: Simmer
- Cuisine: French
- Serving Size: 1/4 of recipe
- Calories: 208
- Sugar: 3.3g
- Sodium: 674.9mg
- Fat: 13.8g
- Saturated Fat: 7.8g
- Unsaturated Fat: 5.2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.2g
- Protein: 7.9g
- Cholesterol: 35.9mg
Keywords: veloute, homemade veloute sauce