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.
Ingredients
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.
What to make after velouté
Explore Sauce Nantua, which uses a velouté-style base enriched with cream and shellfish butter. To compare stock and milk as the liquid in a pale roux sauce, try Béchamel Sauce.