How to Make Velouté Sauce

Such an easy and tasty way to make gravy (velouté 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.


- Butter - Flour - Chicken Stock - Salt

Melt the butter over low to medium heat in a saucepan or heavy, deep skillet.


Stir in the flour and cook, stirring constantly for about 1 minute or until the butter and flour are incorporated or mixed.


Gradually stir the stock.


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


If you have some pan drippings from your cooked meat, you can, if you prefer, add 1-2 tablespoons of them (adjust the amount to taste) to this basic gravy.

Recipe Notes

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