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Sauce Cooking Time : 20 minutes Recipe Servings : 4 - 6 Recipe Dificult : easy 0.00

Velouté Sauce | Classic French Silky White Stock Sauce

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Velouté Sauce is one of the five classic French mother sauces, traditionally made with a light roux of butter and flour combined with a flavorful white stock. It has a smooth, silky texture and a delicate savory taste that makes it a versatile base for many delicious dishes.

This elegant French sauce is commonly prepared with chicken, fish, or vegetable stock. Its mild flavor pairs beautifully with roasted chicken, seafood, vegetables, pasta, and meat dishes. Simple to prepare with everyday ingredients, homemade Velouté Sauce adds richness and a professional touch to your favorite meals.

Cooking Method

Melt the butter in a saucepan over medium-low heat.
Add the flour and whisk continuously for 1–2 minutes to create a smooth, pale roux. Avoid browning it.
Gradually pour in the warm stock while whisking constantly.
Continue whisking until the mixture is smooth and free of lumps.
Bring the sauce to a gentle simmer.
Reduce the heat and cook for 10–15 minutes, stirring occasionally, until it becomes silky and slightly thickened.
Season with salt and black pepper.
Stir in the cream if desired for a richer finish.
Strain the sauce for an extra-smooth texture, then serve warm.