Chicken Velouté: A Silky Mother Sauce
Unlock the secrets of classic French cuisine with this velvety chicken velouté. A versatile mother sauce that elevates any dish.
Chicken Velouté: A Silky Mother Sauce
Unlock the secrets of classic French cuisine with this velvety chicken velouté. A versatile mother sauce that elevates any dish.
Key move
Whisk constantly while adding the stock to the roux to prevent lumps from forming.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
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The Setup
- SaucepanMedium
- Whisk
- Fine-Mesh SieveOptional
The Mise en Place
5Your prep station before cooking begins
The Dry Mix (0/4)
The Wet Mix (0/1)
Lumps in the sauce.
Whisk vigorously while adding the stock. If lumps persist, strain the sauce through a fine-mesh sieve.
Sauce is too thick.
Add more chicken stock, a little at a time, until the desired consistency is reached.
Chef's Notes
Whisk continuously while adding stock to prevent lumps and ensure a smooth, silky texture.
Serve as a base for creamy chicken soups, casseroles, or as a sauce for poached chicken or fish.
Velouté can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat gently, whisking often.
The Method
MELT
In a medium saucepan, melt the butter (¼ cups) over medium heat.
Butter is melted.
ADD
Add the flour to the melted butter (¼ cups) and whisk constantly to form a smooth paste (roux).
A smooth paste (roux) is formed with no lumps.
COOK
Cook the roux for 2-3 minutes, stirring constantly, until it turns a pale golden color.
Roux is a pale golden color.
GRADUALLY WHISK
Time-sensitiveGradually whisk in the chicken stock (4 cups), about 1/2 cup at a time, ensuring each addition is fully incorporated before adding more.
All chicken stock is incorporated and the sauce is smooth.
BRING
Bring the sauce to a simmer, then reduce the heat to low and simmer for 20-25 minutes, or until the sauce has thickened to your desired consistency.
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
Sauce has thickened to desired consistency.
SEASON
Season with salt (¼ tsp) and white pepper (⅛ tsp) to taste.
Sauce is seasoned to taste.
STRAIN
Prep aheadFor an extra smooth sauce, strain it through a fine-mesh sieve.
Sauce is strained (if chosen).
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