Velouté Sauce
What sauce is so creamy, its name means “velvet” in French? Let’s learn about the Velouté sauce— one of the 5 French mother sauces that’s made by adding a light stock to a blond roux.
Watch the recipe video here!
Ingredients
3 Tbsp butter
3 Tbsp flour
2 cups chicken stock
Salt
White peppercorns
Recipe
Warm the chicken stock over medium heat.
Melt the butter in a saucepan over medium heat.
Once butter is melted and bubbling, add your flour. Add a little at a time, stirring constantly to fully incorporate before adding more flour.
Whisk the roux for 2-3 minutes until the roux becomes a blond
Add the warmed stock to the roux a little bit at a time, being sure to stir to fully incorporate
Let the sauce start bubbling lightly, and let simmer on low heat for 15 minutes. Stir occasionally
Add salt and ground white pepper to taste
