📝 About This Recipe
As one of the five foundational 'Mother Sauces' codified by Auguste Escoffier, Velouté is a masterpiece of minimalist elegance. This sauce is defined by its namesake 'velvety' texture, achieved by thickening a light, savory white stock with a golden-blond roux. It serves as a luxurious, neutral canvas that perfectly complements poultry, seafood, or vegetables without overpowering their delicate flavors.
🥗 Ingredients
The Foundation Stock
- 3 cups White Chicken or Veal Stock (high quality, unsalted, and simmering)
- 1 piece Bay Leaf (fresh or dried)
- 2 sprigs Fresh Thyme (tied with kitchen twine)
- 4-5 White Peppercorns (whole)
The Blond Roux
- 3 tablespoons Unsalted Butter (high-quality European style preferred)
- 3 tablespoons All-Purpose Flour (sifted)
Seasoning and Finishing
- 1/2 teaspoon Kosher Salt (to taste)
- 1/8 teaspoon White Pepper (ground, to maintain the ivory color)
- 1/4 teaspoon Lemon Juice (optional, for a tiny touch of brightness)
- 1 tablespoon Cold Butter (cubed, for 'monter au beurre')
👨🍳 Instructions
-
1
In a medium saucepan, bring your white stock to a gentle simmer over medium heat. Add the bay leaf, thyme sprigs, and peppercorns to infuse the stock as it warms.
-
2
In a separate heavy-bottomed saucepan or saucier, melt the 3 tablespoons of unsalted butter over medium-low heat until it begins to foam, but do not let it brown.
-
3
Whisk in the sifted flour all at once. Continue whisking constantly for 2-3 minutes to cook out the 'raw' flour taste.
-
4
Monitor the roux closely; you are looking for a 'blond' roux. It should be pale gold and smell slightly nutty, but it must not turn brown like a Cajun roux.
-
5
Remove the roux from the heat for a moment. Using a ladle, add about 1/2 cup of the simmering stock (straining out the aromatics) into the roux while whisking vigorously.
-
6
Once the first addition is a smooth paste, return to medium-low heat and add another 1/2 cup of stock. Whisk until no lumps remain.
-
7
Gradually add the remaining stock in 2 or 3 batches, whisking constantly. The sauce will initially look thin but will thicken as it reaches a simmer.
-
8
Bring the sauce to a very gentle simmer. Reduce the heat to the lowest setting possible.
-
9
Allow the sauce to cook uncovered for 20-25 minutes. This slow simmer is crucial for achieving a translucent, glossy finish and the correct consistency.
-
10
As the sauce simmers, use a spoon to skim off any foam or impurities that rise to the surface to ensure a clean flavor.
-
11
Check the consistency using the 'nappe' test: dip a metal spoon into the sauce; it should coat the back of the spoon evenly, and a line drawn through it with your finger should remain distinct.
-
12
Remove from heat and strain the sauce through a fine-mesh sieve or chinois into a clean bowl for an ultra-smooth texture.
-
13
Season with kosher salt and ground white pepper. Add a drop of lemon juice if the flavor needs a lift.
-
14
For a professional finish, whisk in the cold cube of butter (monter au beurre) just before serving to add a brilliant sheen and extra richness.
💡 Chef's Tips
Always use hot stock and a warm roux to prevent lumps from forming during the emulsification process. Never use black pepper if you want to maintain the traditional pristine, ivory-white appearance of a classic Velouté. If the sauce is too thick, whisk in a tablespoon of warm stock at a time until the desired consistency is reached. To prevent a skin from forming while the sauce sits, press a piece of plastic wrap directly onto the surface of the sauce. For a Fish Velouté, simply swap the chicken stock for a high-quality fish fumet made from non-oily white fish bones.
🍽️ Serving Suggestions
Drizzle over pan-seared chicken breasts or roasted turkey for a classic 'Supreme' style presentation. Use as a base for a Cream of Mushroom soup by adding sautéed mushrooms and a touch of heavy cream. Serve alongside poached white fish like cod or sole to highlight the delicate texture of the seafood. Transform it into a Sauce Allemande by whisking in a liaison of egg yolks and cream at the very end. Pair with a crisp, dry white wine like a Chablis or Sauvignon Blanc to cut through the richness of the roux.