Veloutè Sauce

veloute mother sauce


  • 100 gm butter/oil
  • 100 gm flour
  • 1 liter stock(chicken,veal,beef,mutton) as required

Method of Preparation

  • Melt the butter or heat the oil in a saucepan.
  • Add the flour and mix it in.
  • Cookout to a sandy texture over a gentle heat without coloring.
  • Allow the roux to cool.
  • Gradually add the boiling stock
  • Stir until smooth and boiling.
  • Allow to simmer for 20 minutes.
  • Pass it through a fine conical strainer.

This is a basic sauce made from white stock and a blended roux.
A veloutè sauce for chicken or veal dish is usually finished with cream and, in some cases, egg yolks. The finished sauce should be a light consistency, barely coating the back of a spoon.

Healthy Tips
Make sure all the fat has been skimmed from the stock before adding it to the roux.

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