Instead of milk as with the white sauce, this sauce is made with stock or broth. Use chicken, beef, fish stock, or use vegetable broth. Depending on the kind of stock or broth you use, this is a good sauce to serve with chicken, beef, fish, and seafood, or vegetables.
Keywords Veloute Sauce
Cooking Method Stove Top
Hot/Cold Dish Hot
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Total Est Cost: $2
What You Will Need:
1dash black pepper freshly ground
1cupStock - Use chicken, beef, fish or vegetable stock or broth
Melt the butter in a small, heavy saucepan over low heat.
Whisk the flour into the melted butter. You are making a roux.
Add the salt and freshly ground black pepper.
Cook over low heat, stirring, for at least 2 minutes to minimize the "raw flour" taste.
Slowly add 1 cup of stock or broth, stirring constantly.
Continue cooking slowly until smooth and thickened.
There you have it. Velouté Sauce To make it more interesting check out the variations.
Variations:Thin Veloute Sauce: Use only 1 tablespoon of butter and 1 tablespoon of flour.Medium Veloute Sauce: Use 3 tablespoons of butter and 3 tablespoons of flour.Standard Veloute Sauce: Add the Broth or Stock to the medium Veloute sauce recipe along with 1 small onion studded with 3 cloves, a bay leaf, and a grating of nutmeg. Add more flavor by seasoning with celery salt, nutmeg, a teaspoon of lemon juice, onion juice, or sherry, or a few tablespoons of chopped chives or parsley.Heavy Veloute Sauce: Use 4 tablespoons of butter and 4 tablespoons of flour.Cheese Sauce for Vegetables: Add 1/2 to 1 cup of shredded cheese to the sauce as soon as you take it off the burner. Stir until the cheese has melted. Use this version in a casserole, drizzle it over vegetables, or toss it with pasta or rice.
Amount Per Serving
Calories 68Calories from Fat 54
% Daily Value*
Saturated Fat 4g25%
Vitamin A 300IU6%
* Percent Daily Values are based on a 2000 calorie diet.