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.
The Key Move
Whisk constantly while adding the stock to the roux to prevent lumps from forming.
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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.
The Method
MELT
In a medium saucepan, melt the butter (¼ cups) over medium heat.
ADD
Add the flour to the melted butter (¼ cups) and whisk constantly to form a smooth paste (roux).
No lumps
COOK
Cook the roux for 2-3 minutes, stirring constantly, until it turns a pale golden color.
Pale golden color • Nutty aroma
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.
Whisk vigorously to prevent lumps.
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.
Sauce coats the back of a spoon
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
SEASON
Season with salt (¼ tsp) and white pepper (⅛ tsp) to taste.
Balanced flavor
STRAIN
Prep aheadFor an extra smooth sauce, strain it through a fine-mesh sieve.
Optional, but recommended for the best texture. • Silky smooth texture
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