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sauce veloute'

(1 rating)
usmcmom1 avatar
Recipe by
Jen Smallwood
@usmcmom1
St. Cloud, FL

Velouté is generally considered as a starting point for developing flavorful dishes. Use it as the base for chicken pot pie, rich gravies and comforting bisques. Another one of my go-to sauces

(1 rating)
yield 4 -6 servings
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For sauce veloute'

  • 2 Tbsp
    butter
  • 2 Tbsp
    finely chopped shallots, optional
  • 2 Tbsp
    all purpose flour
  • 2 c
    stock (chicken, beef, fish, or vegetable)
  • sea salt & pepper - to taste

How To Make sauce veloute'

  • 1
    Melt butter in medium saucepan over medium heat. If using, add shallot and cook until soft, about 3 minutes. Stir in flour and cook for a few minutes, stirring constantly, until the mixture bubbles and looks like wet sand, being careful not to brown the flour (reduce heat, if necessary). Slowly whisk in stock in ½-cup batches. Bring to a gentle boil, whisking constantly. When sauce thickens, reduce heat to low and simmer, whisking occasionally and scraping bottom and sides of pan, for about 10 minutes, or until sauce is desired consistency. Add salt and pepper, to taste, and a pinch of nutmeg.
  • 2
    If sauce is lumpy, pass through fine strainer.
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