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Velouté Sauce - A Simple Sauce Worth Remembering

Veloute sauce is exceptionally simple, and also worth learning for your overall skill - we’re going to share a really simple recipe here for the classic sauce.

March 11, 2021
Velouté SaucePhoto By Canva
Difficulty Easy
Servings 4 people
Preparation 5 mins
Cooking 20 mins
Total 25 mins



  1. Start by melting the butter over medium-low heat. Add in the flour and whisk until it is fully incorporated. Make sure to cook the paste (your roux) until it is a thoroughly blonde color.
  2. Slowly add the stock a little at a time while whisking constantly. Let the mixture come to a gentle boil before you add more stock to it. Add the stock until you reach a silky smooth consistency.
  3. Once the sauce is at the right consistency, season it with salt and white pepper to taste.
  4. It’s worth bearing in mind that, like bechamel, veloute sauce can thicken slightly as it cools. Therefore, if you aren’t planning on using it immediately after cooking, you may need to loosen it up with a little more hot stock before you serve. If you don’t want to add any more hot stock, simply heat it up a little while whisking, it should become thinner as it gets hotter.
Nutrition Facts
Serving Size 1 Velouté Sauce
Serves 4
Amount Per Serving
% Daily Value*
Cholesterol 23 mg7.7%
Sodium 482 mg21%
Potassium 17 mg0.4%
Protein 1 g2%
Total Fat 9 g11.5%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


  • Make sure to cook your roux properly until it goes a blonde color. Cooking the roux well will mean that you lose any residual floury taste.
  • Make sure to whisk nearly constantly while adding the stock - this is how you void lumps in a roux-based sauce.
  • Try using a non-chicken stock such as a master stock, or even fish stock to give veloute sauce a new depth of flavor.
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Veloute sauce is perhaps the simplest of all of the French mother sauces, but it is certainly still perfectly flavorful and decadent. It works best as a light sauce for fish and poultry dishes, though it can be adapted for nearly any recipe.

What Does Veloute Sauce Taste Like?

The taste of veloute sauce will likely be particularly smooth and creamy, with any additional flavors on top of that being entirely dictated by the stock that you use. For example, using a chicken stock will result in your veloute sauce being quite salty and having some chicken flavors. Using a fish stock will change the flavor to be more herby and fishy.

What Does Veloute Mean?

The word veloute means, literally, ‘velvety’ in French. The reason that it is named this way is that the sauce’s final consistency should be very silky and smooth, rather than being at all thin or lumpy.

Why Is Veloute a Mother Sauce?

Veloute is considered a mother sauce as it is typically used as a base to make other, more complex sauces.

The most common sauce that is made with veloute is, perhaps, a Normande sauce. Veloute or fish veloute is used alongside cream, butter, and egg yolk as the main ingredients. Some alternative versions of this sauce may use some mushroom and fish derivatives to give more flavor to the final Normande sauce.

Here are the recipes for other mother sauces

What Dishes Can You Use Velouté Sauce with?

Most commonly, veloute sauce is used without further complication or any changes on fish and chicken dishes. With that said, a chef will typically season a veloute to their own tastes before adding it to such a dish, which may make their final sauce quite distinctly different from a traditional veloute.

The recipe for veloute sauce that we’ve used here generally prepares roughly one and a half cups of final sauce. This is a good amount for a light serving for two people, though making a larger amount may be a little easier to allow your guests to pour the sauce onto their dishes themselves.

This recipe, thanks to its incredible simplicity, has barely any prep time at all, just the time you need to gather the ingredients and measure them. It does, however, have an active time on the hob of roughly twenty minutes - which can be a little time-consuming in some circumstances.

Recipe byPetite Gourmets

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