Veloute
Velouté
Velouté sauce is a classic French sauce made from a light roux (a mixture of butter and flour) and a clear stock, typically chicken, fish, or veal. Its smooth, velvety texture and subtle flavour make it a versatile base for many dishes, including soups and gravies.
A light, velvety sauce made from a roux mixed with a light stock (such as chicken, fish, or veal). It’s less rich than béchamel. Works well as a base for sauces like allemande and suprême. Commonly served with poultry or fish dishes.
2 min
3 min
13 min
METHOD
1. Place butter in a fry pan and melt, don’t bring to a simmer just ensure its warm.
2. Sprinkle plain flour over the top of the butter and with a whist mix vigorously to prevent any lumps.
3. Once all the flour has been incorporated, add ½ of the warm chicken stock.
4. Mix in the rest of the chicken stock completely and if the consistency is at your liking, you are able to serve.
NOTE: If the sauce is too thick you are able to add additional chicken stock to loosen the sauce.
To intensify the taste, keep stirring the velouté on the heat for longer, however you will have to add some butter and warm chicken stock, or the sauce will thicken too much.
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