Velouté Sauce


  • white or black pepper to taste
  • 2 cup(s) chicken stock
  • 3 tablespoon(s) all-purpose flour
  • 2 tablespoon(s) light cream
  • 2 tablespoon(s) butter
  • salt to taste

In a medium saucepan, heat the chicken stock until very hot, but not boiling. In another medium saucepan (a heavy-bottomed pan works the best), melt the butter over moderate heat. Add the all-purpose flour. While stirring for 2 to 3 minutes, the mixture (roux) should bubble and foam and the color...

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Variations on Velouté Sauce

  • Velouté Sauce
    • 1 1/2 tablespoons all-purpose flour
    • 1 tablespoon unsalted butter
    • 1 3/4 cups chicken stock
    • 1 tablespoon unsalted butter
    • 1/4 teaspoon salt
    • +1 other ingredients

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