Veloute
Ingredients
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- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 4 cups chicken stock – warmed
- 6 stems parsley stems
- 2 sprigs fresh thyme sprigs
- 1 leaf bay leaf
- 8 peppercorns black peppercorns
- 1/2 tsp kosher salt
- 1/4 tsp ground white pepper
Instructions
1. Warm the chicken stock in a saucepan over medium heat until steaming, 3–5 minutes; keep hot on low.
2. Make a sachet by wrapping the parsley stems, fresh thyme sprigs, bay leaf, and black peppercorns in a small square of cheesecloth and tying it with kitchen twine.
3. Melt the unsalted butter in a heavy medium saucepan over medium heat. Whisk in the all-purpose flour to make a roux and cook, whisking, until foamy and pale blond without browning, 2–3 minutes.
4. Gradually ladle in the warm stock while whisking constantly to avoid lumps, until fully incorporated and smooth.
5. Add the sachet. Bring to a gentle simmer and cook, stirring occasionally and skimming any foam, 20–30 minutes, until slightly thickened and the sauce lightly coats the back of a spoon.
6. Remove and discard the sachet. Season with the kosher salt and ground white pepper and simmer 2 minutes more to meld flavors.
7. Strain through a fine-mesh sieve for a silky texture. Use immediately or hold warm; press plastic wrap directly on the surface if cooling to prevent a skin.
Veloute is one of the foundational French mother sauces, prized for its clean, delicate flavor and satiny texture. Built from a pale roux and a light, clear stock, it delivers gentle body and gloss without heaviness. Its subtle seasoning and neutral profile make it exceptionally versatile, pairing with poultry, seafood, and vegetables while letting primary ingredients shine.
Historically, velouté emerged from classical French cuisine and was codified in the 19th and early 20th centuries. It sits alongside béchamel, espagnole, hollandaise, and tomato as a mother sauce, forming the base for numerous derivatives. From this sauce come standards such as sauce suprême (with cream) for poultry, allemande (with liaison) for veal, and fish velouté derivatives like bercy, reflecting its central role in haute cuisine.