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Velouté sauce served with poultry dishes

French Velouté Sauce

Velouté sauce is a fundamental 'mother sauce' of French cuisine, revered as a cornerstone of classic culinary arts. The word 'velouté' translates to 'velvety,' accurately depicting this sauce's light, smooth texture. The combination of roux and broth results in a rich yet delicate sauce that perfectly complements poultry, fish, and vegetables. This recipe offers an opportunity to enjoy the elegance of French cuisine in your own home.

Prep Time 5 min
Preparation 20 min
Total 25 min
100 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 30 g Butter
⭕ 30 g All-purpose Flour
⭕ 500 ml Chicken Broth
⭕ 1 pinch Salt
⭕ 1 pinch Black Pepper

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    Preparation Steps

    1

    In a medium saucepan, melt the butter over medium heat.

    2

    Add the flour and whisk until smooth. Cook the roux for 2-3 minutes, until it turns a light golden brown.

    3

    Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming.

    4

    Bring the sauce to a simmer, then reduce heat and cook on low for 10-15 minutes, or until thickened.

    5

    Season with salt and pepper, then strain through a fine-mesh sieve for a smooth, creamy texture.

    6

    Serve over fish, poultry, or vegetables.