Velouté Sauce

Name: Velouté Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 3 tbsp butter; 3 tbsp all-purpose flour; 2 cups warm chicken or vegetable stock; Salt and white pepper, to taste

4 servings5 min prep20 min cookEasy

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The Story Behind It

The Tale of Velouté Sauce

Story updated September 18, 2026

Velouté is one of the five French mother sauces codified by chef Marie-Antoine Carême in the 19th century, made by thickening a light stock with a roux. It forms the base for numerous derivative sauces in classical French cooking.

Ingredients

Scale:· 4 servings

3 tbsp butter
3 tbsp all-purpose flour
2 cups warm chicken or vegetable stock
Salt and white pepper, to taste

Instructions

1Melt butter in a saucepan and whisk in flour to form a roux.
2Cook 1-2 minutes, until pale and fragrant.
3Gradually whisk in warm stock until smooth.
4Simmer, whisking occasionally, 15-18 minutes until thickened and silky.
5Season with salt and white pepper.

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