Velouté is one of the five mother sauces of classical cuisine. It can be made with any white stock, but this version, the chicken velouté, is made with chicken stock and is the most common. There's also a veal velouté and a fish velouté.
Chicken velouté is the basis for the traditional Suprême sauce, as well as the classic Mushroom sauce, the Aurora sauce and many others.
Note that the velouté is not itself a finished sauce — that is to say, it isn't typically served as is. You could, however, simply season it with salt and pepper and use it much as you would a basic gravy.
- 5 tbsp butter
- 4 tbsp all-purpose flour
- 4 cups chicken stock
- Ground black pepper
- In a large saucepan over medium heat, melt the butter and whisk in the flour until it forms a smooth paste. Continue whisking, cook for about 2 minutes,
- add the chicken stock. Continue whisking and cook until the sauce is completely heated through, smooth, and thickened.
- Remove from the heat and season with the salt and pepper, to taste.
- This veloute sauce recipe makes approximately 4 cups of sauce.