Enjoy this classic velvety French Velouté Sauce with chicken, fish, or vegetables.
What if there was “one sauce to rule them all”? I’m talking about a starting sauce that transforms into a variety of other sauces, or can be used by itself as a flavor-booster. That’s velouté sauce in a nutshell, and it might just blow your food-loving mind.
In French, velouté means “velvety.” It is one of the five mother sauces in French cooking, which, with a little tweaking, can be adapted to suit any desired flavor profile. On its own, traditional velouté tastes buttery with a sharp pinch of white pepper. Pour it over chicken, fish, or almost any vegetable, and you have a rich and satisfying feast for your guests.
I like to keep velouté sauce handy for holiday dinners, especially because it complements all kinds of classics like turkey and mashed potatoes. But don’t be fooled! Velouté doesn’t have to be saved for special occasions. If you crave a warm and comforting meal, this sauce also acts as an enriching addition to soup broths. Since velouté is both dynamic and simple, it works with a wide range of recipes.
Why mix butter and flour?
In the first step of this recipe, I have you whisk together butter and flour until it becomes a bubbly, golden roux. A roux is a mixture of flour and fat that creates a thick and creamy base for various sauces. It’s basically your standard base for French sauces. The flour thickens the liquid as the fat blends with it, so it becomes nice and silky. However, for this recipe in particular, mixing it with chicken stock yields a light and buttery sauce that’s thinner than others, such as béchamel. Velouté is meant to remain more delicate, so it’s buttery rather than creamy. Its “lighter” sauce makes it ideal for chicken, fish, or veggies.
How do I store leftovers?
Once your velouté sauce has cooled to room temperature, transfer it to an airtight jar and refrigerate it for 3-5 days. Then use it in another recipe as you see fit, whether that’s adding it to a main dish or using it to make another sauce.
Serving suggestions
There are many types of meat that velouté sauce can make even more mouthwatering. Pour it over Chicken Cordon Bleu—the sauce will complement the ham and Swiss cheese. It’s even delicious on this simple Pan-Seared Cod, or stirred into a lemony Greek Fish Soup. Otherwise, use it to brighten sides like Sous Vide Carrots, Roasted Asparagus And Mushrooms, or Rice Cooker Brown Rice.
Velouté Sauce
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- Kosher salt to taste
- 1 pinch white pepper
- 1 teaspoon unsalted butter optional, for finishing
Instructions
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In a medium saucepan over medium-low heat, melt 3 tablespoons of unsalted butter. Stir in the all-purpose flour and whisk continuously for about 2 minutes until the mixture becomes bubbly and turns a light, blond color. Avoid browning the mixture.
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Slowly pour in the chicken stock while whisking continuously to avoid lumps. Add salt and white pepper. Increase the heat slightly and bring the mixture to a low simmer, whisking constantly for about 2-5 minutes until the sauce is smooth and slightly thickened.
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Optionally, dot the sauce with 1 teaspoon of unsalted butter over the top to prevent a skin from forming. Remove from heat and serve immediately, or use as a base for other dishes.
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Taste and adjust seasonings if needed before serving.
Nutrition
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