Velouté sauce is one of the five mother sauces of French cuisine. It is a simple sauce made by combining a white roux (a mixture of flour and butter) with a light chicken, fish or veal stock. The addition of milk to a traditional velouté sauce recipe results in a creamier and richer sauce with a velvety texture.
This variation is perfect for adding a subtle dairy flavor to the sauce, which pairs well with dishes like chicken, seafood, and vegetables. The milk also helps to mellow out the tangy flavor of the stock, creating a well-balanced sauce that is versatile and easy to customize to your liking.
Sauces
French Mother Sauces
Servings: 4Equipment
- small saucepan
- whisk
Ingredients
- 1 Tbsp. butter
- 1 Tbsp. flour
- ½ onion, diced
- 1 celery stalk, finely chopped
- 1 garlic clove, crushed
- ½ cup chicken stock, bone broth for more flavor
- ½ cup milk
- 1 tsp. thyme, chopped
- 1 tsp. parsley, chopped
- ½ tsp. salt
- ¼ tsp. black pepper
Instructions
Prep
- Heat milk and stock in saucepans or microwave.
Cook
- Melt 1 Tbsp. butter until it stops frothing.
- Add onion & celery and reduce heat.
- Saute until vegetables are clear (5-10 min)
- Add garlic and sweat for 1 minute.
- Sift in 1 Tbsp. of flour and stir to make a roux.
- Stir roux constantly until the flour is cooked, about 2 min.
- Remove roux from heat and add stock and whisk until smooth.
- Return to heat and add salt, pepper, thyme, and parsley.
- Add milk and whisk until smooth.
- Bring sauce to a boil, stirring continuously, then reduce heat to a simmer.
- Allow sauce to simmer until reduced by half (or desired consistency, coating the back of a spoon).
- Adjust seasoning to taste.
Notes
- Base for Chicken and Biscuits