Making velouté sauce is pretty simple and easily transforms a mediocre dinner into one you’ll remember and want to make again and again.
If you already understand the ins and outs of making a roux, you’ve already done half the work. From there, all you need to do is add a little white stock and turn that buttery paste into a sauce.
If you’re new to making a roux, though, no worries! We’ll cover that, too, while also providing a quick ingredient break-down for making the sauce.
What Is Velouté Sauce?
Velouté (pronounced “veh-loo-tay”) sauce is a silky-smooth mother sauce made by combing a blonde roux with either chicken, veal, or fish stock. By slowly adding hot stock to the roux, you’ll notice a pale blonde-colored sauce develop.
While it’s quite delicious on its own, this mother sauce also serves as a base for making secondary sauces.
For example, velouté sauce transforms effortlessly into an allemande sauce with the addition of a few egg yolks. You can even add heavy cream to make a delightful supreme sauce that’s sure to top any chicken dinner.
Now that you know what it is, it’s time to make your own velouté!
A Simple Velouté Recipe
There aren’t many recipe variations for velouté because a true version uses just three ingredients: butter, flour, and stock. Below is a pretty standard recipe you can try.
You’ll need the following ingredients:
- 2 tablespoons of butter
- 2 tablespoons of flour
- 2 cups of hot white stock
Follow these instructions:
- If the stock you’re using is fridge-cold, start by warming it gently on low-medium heat in a saucepan.
- In a separate, medium-sized saucepan, melt the butter on medium heat.
- After melting the butter, add flour, then combine the two ingredients with a whisk. Mix a few times while the roux cooks for about a minute or two. (Make sure the roux doesn’t darken.)
- Slowly add the hot stock to your saucepan, while continuously whisking to avoid any lumps. Do this until all the stock is fully incorporated, then reduce to low heat.
- Let the sauce simmer for about 20-30 minutes.
- Remove any little lumps or impurities from the sauce by running it through a fine sieve or fine-mesh strainer.
Add a bit of salt and pepper to taste, if you’d like to keep it basic with a tad more enhanced flavor.
Three Ways to Serve Velouté Sauce
There are many ways you can serve this sauce, as it accompanies both meats and veggies like a pro. Here are a few of our favorite ways to enjoy it:
- Over chicken: Drizzling hot velouté over a grilled or pan-seared chicken dinner is as standard as it gets. Add mushrooms and roasted garlic to your velouté for some extra flavor and oomph.
- Make it a soup: Sauté some of your favorite veggies, like onion, garlic, celery, carrots, or a bit of potato. Add them all to a velouté, then purée it. Finish with a dash of cream.
- With fish and seafood: Squeeze some fresh lemon juice into a velouté made of fish stock, then add some fresh dill. Serve it with a fish or seafood dinner. You can go above and beyond by delicately cooking up a white fish, like trout or haddock, then topping it with a cooked seafood combo of your choice. Finish it all off with a tangy dill velouté that’s sure to please.
We’ve provided the foundation for making this tasty sauce, but the real fun begins with your creativity. One way to turn a velouté into a signature recipe is by using infused salts and seasonings, rather than traditional salt and pepper. Better yet, level up and substitute the butter with infused oils!