How To Make Veloute Sauce

The name velouté actually means velvety. And a velouté is a sauce made from white stock whether that is chicken, veal or fish.

Like a béchamel sauce you start with equal amounts of plain flour and fat, but the fat can be butter, or chicken fat if you wish the intesify the chicken flavour of your sauce. Unlike a béchamel you want to get some colour into your roux to make it a blonde roux.

A velouté sauce is also considered a mother sauce that other ingredients can be added such as white wine, egg yolks, cream, mushrooms, herbs the list is almost endless and yet you don't see a velouté used much in modern cookery, though the term velouté is often used.

Mother Sauces
Mother sauces of France was term first used by French chef Auguste Escoffier in the early twentieth century Veloute, espagnole, tomato, béchamel, mayonnaise and hollandaise.

Velouté Recipe

40grams Plain flour
40 grams unsalted butter
600 ml chciken stock
1-2 TBsp double cream (optional)
salt and pepper

1.) First heat your stock to a low simmer to help it incorporate into the roux, keep warm.
2.) Next melt the butter over medium-low heat. Add the flour and stir until fully incorporated. Cook the roux until it turns a blond color.
3.) Slowly add the stock, a bit at a time. stirring in well and let it come back to a gentle boil each time before adding more stock.
4.) Add the stock until you reach a silky-smooth consistency.
5.) Cover the sauce untill you are ready to use it.

Chefs Tips
*You can make a parchment paper circle which you then butter before laying it ontop of the sauce to prevent the sauce from forming a skin.

Once done, season with salt and white pepper to taste. The sauce may thicken slightly as it cools, so if you’re not planning to use it right away, you may need to loosen it up with a bit more hot stock before using.

Velouté sauce can be used in many dishes, from soups to sauces. It goes particularly well with poultry and seafood dishes.

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