How to Make Velouté Sauce

Such an easy and tasty way to make gravy (veloute sauce) for your poultry, seafood or other meat dishes. This delicious gravy may also be used as the base for other sauces making it a versatile all around sauce.

 

 

A velouté sauce, pronounced [və.lu.te], along with Tomato, Hollandaise, Béchamel, and Espagnole, is one of the sauces of French cuisine that were designated the five “mother sauces” by Auguste Escoffier in the 19th century, which was a simplification of the “Sauce Carême” list of Marie-Antoine Carême. The term velouté is from the French adjectival form of velour, meaning velvety.

In preparing a velouté sauce, a light stock (one in which the bones used have not been previously roasted), such as chicken, veal or fish stock, is thickened with a blond roux. Thus the ingredients of a velouté are equal parts by mass butter and flour to form the roux, a light chicken, veal, or fish stock, and salt and pepper for seasoning. Commonly the sauce produced will be referred to by the type of stock used e.g. chicken velouté. (Source: Wikipedia)

 

 

Velouté sauce is often served on poultry or seafood dishes, and is used as the base for other sauces. It is basically a gravy.

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

NOTES ON INGREDIENTS FOR EASY Velouté Sauce

  • Butter
  • Flour – use plain or all-purpose flour
  • Chicken stock – use homemade or a good quality commercial brand
  • Salt and Pepper – adjust to taste

HOW TO MAKE EASY Velouté Sauce

(STEP-BY-STEP-INSTRUCTIONS for EasyVelouté Sauce)

 

  1. Melt the butter in a medium saucepan or deep skillet

 

 

2. Stir in the flour and cook by stirring for about 1 minute or until the  butter and the flour are incorporated/mixed.

 

 

3. Gradually, stir in the stock.

 

 

Add salt and pepper. Continue to stir until all ingredients are fully mixed in. Bring to a boil and simmer for 2 minutes or until it has reached a good consistency.

 

 

Makes about 2 cups.

 

HOW TO MAKE A VELOUTE SAUCE (GRAVY)

Such an easy and tasty way to make gravy (veloute sauce) for your poultry, seafood or other meat dishes. This delicious gravy may also be used as the base for other sauces making it a versatile all around sauce.

Course Side Dish
Cuisine American, French
Keyword easy gravy sauce recipe, french gravy sauce, how to make a gravy sauce, how to make veloute sauce, what is veloute sauce
Cook Time 7 minutes
Servings 2 cups

Ingredients

  • 2 tbsp butter
  • ¼ cup flour
  • 2 cups chicken stock, homemade or store-bought
  • salt and pepper, to taste

Instructions

  1. Melt the butter in low to medium heat in a saucepan or heavy and deep skillet.

  2. Stir in the flour and cook by stirring for about 1 minute or until the butter and the flour are incorporated/mixed.

  3. Gradually, stir in the stock.
  4. Add salt and pepper. Continue to stir until all ingredients are fully mixed in. Bring to a boil and simmer for 2 minutes or until it has reached a good consistency.

Recipe Notes

Notes: Makes about 2 cups.

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