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Homemade Velout Sauce photo

Velout Sauce

This Velout Sauce is a game changer! A silky, rich foundation perfect for enhancing all your favorite dishes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Sauce
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Velout Sauce:
  • 3 tablespoons unsalted butter for the base
  • 3 tablespoons all-purpose flour thickening agent
  • 2 cups chicken stock or vegetable stock for vegetarian version
  • to taste Kosher salt for seasoning
  • 1 pinch white pepper adds subtle heat
  • 1 teaspoon unsalted butter optional, for finishing

Equipment

  • Medium saucepan
  • Whisk
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Fine mesh strainer (optional)

Method
 

Making the Velout Sauce:
  1. Step 1: Melt the Butter - In a medium saucepan over medium heat, melt the 3 tablespoons of unsalted butter. Allow it to foam but make sure it doesn’t brown.
  2. Step 2: Add the Flour - Once the butter is melted, add the 3 tablespoons of all-purpose flour to the pan. Whisk continuously for about 2-3 minutes to create a roux. The mixture should be smooth and bubbly.
  3. Step 3: Gradually Add Chicken Stock - Slowly pour in the 2 cups of chicken stock, whisking constantly to prevent lumps from forming. Keep whisking until the mixture is well combined.
  4. Step 4: Bring to a Simmer - Increase the heat slightly and bring the mixture to a gentle simmer. You’ll notice it thickening as it heats. Continue to whisk for about 5-7 minutes.
  5. Step 5: Season the Sauce - Once the sauce has thickened, season it with Kosher salt to taste and a pinch of white pepper. Taste and adjust the seasoning if necessary.
  6. Step 6: Finish the Sauce - If desired, finish with 1 teaspoon of unsalted butter for extra richness. Stir until melted and combined, then remove the sauce from the heat.

Notes

  • Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
  • Freeze the sauce for up to 3 months for later use.
  • To reheat, thaw in the refrigerator overnight and warm gently on the stovetop.