Sauce Veloute'

Jen Smallwood

By
@usmcmom1

Velouté is generally considered as a starting point for developing flavorful dishes. Use it as the base for chicken pot pie, rich gravies and comforting bisques. Another one of my go-to sauces


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4-6 servings
Prep:
5 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

2 Tbsp
butter
2 Tbsp
finely chopped shallots, optional
2 Tbsp
all purpose flour
2 c
stock (chicken, beef, fish, or vegetable)
sea salt & pepper - to taste

Step-By-Step

Step 1 Direction Photo

1Melt butter in medium saucepan over medium heat. If using, add shallot and cook until soft, about 3 minutes. Stir in flour and cook for a few minutes, stirring constantly, until the mixture bubbles and looks like wet sand, being careful not to brown the flour (reduce heat, if necessary). Slowly whisk in stock in ½-cup batches. Bring to a gentle boil, whisking constantly. When sauce thickens, reduce heat to low and simmer, whisking occasionally and scraping bottom and sides of pan, for about 10 minutes, or until sauce is desired consistency. Add salt and pepper, to taste, and a pinch of nutmeg.

Step 2 Direction Photo

2If sauce is lumpy, pass through fine strainer.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Dairy
Regional Style: American
Hashtags: #butter, #milk, #flour, #stock