Classic Velouté Sauce
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Prep Time
5m
Cook Time
10m
Total Time
15m
This classic velouté sauce is a rich and creamy base for many delicious dishes. Made with butter, flour, and stock, it is seasoned with salt and white pepper for a subtle, savory flavor. Perfect for adding a touch of elegance to your favorite meals.
Recipe Options
Ingredients
Servings:
6
Scale:
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0.25
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0.5
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6
Steps
1
Make the blond roux: In a heavy-bottomed 6 cup saucepan over medium-low heat, melt 2 tablespoons butter. Add the flour and whisk together until the butter and flour mixture has small bubbles but does not brown, about 2 minutes.
2
Stir in the stock: Whisk in 1 cup of the stock all at once, and continue to whisk until it is smooth and lump-free. Gradually whisk in the remaining 1 cup of stock, salt, and pepper. Over medium heat, bring the sauce to a low boil (small bubbles break over the surface of the sauce), stirring constantly with a whisk. Once the sauce reaches a low boil, keep whisking the sauce for 2 minutes.
3
Store the sauce: Use immediately or pour into a storage container. Spread the remaining 1 teaspoon of butter over the surface of the hot sauce to keep a skin from forming. Cool the sauce for 10 to 15 minutes before refrigerating or freezing, covered with a lid.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories41kcal
-
Fat3g
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Saturated Fat1g
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Carbohydrates2g
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Fiber0g
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Sugar0g
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Protein0g
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Cholesterol7mg
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Sodium166mg
Percent Daily Values are based on a 2,000 calorie diet.