This veloute sauce recipe a traditional French mother sauce, meaning that it is a foundational sauce that can be spiced up and used as a base for other sauces. This veloute sauce is very similar to béchamel, but it replaces the milk with chicken stock. Chicken stock is by far the most versatile and subtle choice for a veloute, but veal or fish stock can also be used with equally appetizing results.
- 5 tablespoons butter
- 4 tablespoons flour (all-purpose)
- 4 cups stock (chicken)
- Salt and ground black pepper to taste
How to make chicken veloute sauce:
In a large saucepan over medium heat, melt the butter and whisk in the flour until it forms a smooth paste. Continue whisking, cook for about 2 minutes, and then gradually – 1/3 cup at a time - add the chicken stock. Continue whisking and cook until the sauce is completely heated through, smooth, and thickened. Remove from the heat and season with the salt and pepper, to taste.