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Sauce Veloute Recipe

Similar to Béchamel, replacing the milk for stock. Derivatives include Sauces Bercy, Albufera and Ravigote

  • Preparation
  • Cooking time
  • Rest time
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Pour people
  • Chicken stock : 1 L
  • Unsalted butter : 50 g
  • Plain flour : 50 g
  • Maldon salt : 4 pinch(es)
  • Fine ground white pepper : 2 g
  • ETAPE 1

    Place the butter in a saucepan and heat gently until melted. Add the flour and cook on a low heat, for 1 minute, without colour.

  • ETAPE 2

    Have the chicken stock ready next to the pot with the flour and butter.

  • ETAPE 3

    Off the heat, gradually, add the chicken stock a small ladle full at a time. Make sure you whisk continuously. This will reduce the risk of any lumps forming. Continue until all the stock has been used.

  • ETAPE 4

    Return to the heat and bring to the boil, slowly, continuing to stir. Once the sauce has reached boiling point, turn down to a low simmer and cook for 10 minutes stirring occasionally.

  • ETAPE 5

    If the sauce becomes too thick then you can add a little more stock. If the sauce is too thin, then continue cooking for longer.

  • ETAPE 6

Chef's tip

«Once you have prepared the sauce, transfer to a suitable container and place cling film in direct contact with the sauce. This will prevent a skin from forming.»