A pale roux thickens hot chicken or fish stock into a smooth velouté. Add the stock gradually while whisking, then simmer until the sauce coats a spoon.
Velouté Sauce
A pale roux thickens hot chicken or fish stock into a smooth velouté. Add the stock gradually while whisking, then simmer until the sauce coats a spoon.
TypeSauces
Prep10 minutes
Cook20 minutes
Rest0 minutes
Total30 minutes
YieldAbout 400 g
Servings8
Serving50 g
DifficultyEasy
CuisineFrench
Ingredients
Batch
Instructions
Serving Ideas
- Spoon over grilled meats, fish, seafood, eggs, pasta, rice, potatoes, or vegetables.
- Use as a finishing sauce, dipping sauce, pan sauce, or cooking base.
- Adjust thickness with hot water, stock, cream, citrus, or olive oil before serving.
Chef Tips
- Taste Velouté Sauce at the end and adjust salt, acid, sweetness, and richness in small steps.
- Use clean utensils and store in a covered container for the best shelf life.
Storage
Store in a clean airtight container in the refrigerator for up to 5 days. Stir before serving and adjust the texture if it thickens after chilling.
Allergen Notes
Contains or may contain fish, dairy, gluten. Check packaged sauces, spices, dairy products, nuts, seafood products, and condiments for cross-contact.