Sauce Veloute'

Jen Smallwood


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


★★★★★ 1 vote

4-6 servings
5 Min
15 Min
Stove Top


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

How to Make Sauce Veloute'


  • 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.
  • 2If sauce is lumpy, pass through fine strainer.

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About Sauce Veloute'

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

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