Velouté is one of the five mother sauces of classical French cuisine. Velouté sauce is made by thickening white stock with roux and then simmering. Chicken velouté, made with chicken stock, is the most common, but veal velouté and fish velouté are also delicious.
Each of the veloutés forms the basis of its own respective secondary mother sauce. For example, chicken velouté with cream becomes the Suprême Sauce. Veal velouté thickened with a liaison of egg yolks and cream becomes the Allemende Sauce. And fish velouté plus white wine and heavy cream becomes White Wine Sauce.
We’ll be posting more about mother sauces and their derivatives on our blog! You can see how to make a mushroom sauce here.
- 6 cups chicken stock
- 2 oz clarified butter
- 2 oz all-purpose flour (Paleo & GF version: substitute Tapioca Flour)
Heat the chicken stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it bubbles.
With a wooden spoon, stir the flour into the melted butter, until it is fully incorporated, and is a pale-yellow paste. This paste is called a roux. Heat the roux for another few minutes or so, until it has turned a light blond color.
Using a wire whisk, slowly add the hot chicken stock to the roux, whisking briskly.
Simmer for 30 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn’t scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface.
The resulting sauce should be smooth and velvety. If it’s too thick, whisk in a bit more hot stock until it’s just thick enough to coat the back of a spoon.
Remove the sauce from the heat. For a very smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.