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Velouté Sauce

Velouté Sauce — a sauce recipe, 5 ingredients, about 20 min.

20 min · Sauce

contains glutencontains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • ¼ cup (4 tbsp) butter
  • ¼ cup (60 g) flour
  • 2 cups (480 ml) boiling white stock
  • Salt, to taste
  • White pepper, to taste
Make it lactose-friendly
  • ¼ cup (4 tbsp) butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Make a white roux: melt the butter in a sauce pan over low heat until the foam subsides. Whisk in the flour and cook slowly, while stirring until the mixture froths up for about 2 minutes. The flour should lose its raw smell but not its color.
  2. Remove from the heat. When the roux has stopped bubbling, slowly incorporate the stock, whisking quickly but smoothly to create a smooth mixture.
  3. Add the seasonings and cook over medium-low heat, stirring frequently. Simmer the sauce until it lightly coats the back of a spoon.
  4. Taste and adjust seasonings.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0