A light and silky white stock-based sauce gently thickened with blond roux. Velouté is one of the pillars of French culinary structure, valued for its neutral character and adaptability to poultry, fish, veal, and vegetable preparations.
FR / EN
Sauce Velouté / Velouté Sauce
Regional Style
Classical Haute Cuisine
Servings
Serves Four
Ingredients
- 30 g butter
- 30 g flour
- 500 ml white stock (chicken, veal, or fish)
- Salt, to taste
- White pepper, optional
One tablespoon is approximately 15 milliliters (ml), and a teaspoon is approximately 5 milliliters (ml).
Preparation Method
Make the Blond Roux
In a heavy-bottomed saucepan, melt the butter over medium-low heat. Add the flour and stir continuously with a wooden spoon or whisk to form a smooth, thick paste, known as a roux. Cook gently without browning for about 3–4 minutes, until it takes on a pale golden color and a faint nutty aroma.
Incorporate the Stock
Remove the pan from the heat and gradually add the warm white stock, whisking vigorously to avoid lumps. Return the pan to medium heat and stir constantly as the sauce thickens.
Simmer Gently
Once it reaches a light boil, reduce the heat and let the sauce simmer gently for 15 to 20 minutes, stirring occasionally. Skim off any foam or impurities from the surface. The final texture should be smooth and fluid, coating the back of a spoon without being overly thick.
Season and Finish
Season lightly with salt and a pinch of white pepper if desired. For high refinement, strain the finished sauce through a chinois or fine mesh sieve.
Serving Suggestions & Garnishes
Sauce Velouté is used as a base for numerous secondary sauces such as Suprême, Allemande, Poulette, or Aurora. It may be served directly with poached chicken, steamed fish, or braised vegetables.
Tips, Tricks, or Variations
The stock must be white (unroasted bones) and well-skimmed to preserve the pale elegance of the sauce. For a richer finish, mount with a spoonful of butter just before serving. A few drops of lemon juice or a liaison (egg yolk + cream) can transform it into a more luxurious variation.
Historical & Cultural Context
Codified by Carême and later Escoffier, Sauce Velouté is one of the “sauces mères” (mother sauces) from which many others are derived. Its name, from velours (velvet), reflects its texture – smooth, light, and neutral. In 19th-century kitchens, it was a crucial building block, providing subtle support to a dish rather than dominating its flavor.
