In case you don't know what Velouté Sauce is, here's a tiny bit of history.
Velouté sauce was created in France in the 17th century during the reign of King Louis XIV.
It's called one of the five French "mother sauces" codified by chefs in the 19th and early 20th centuries.
Velouté is a word that means velvety in French, and that describes the texture of the sauce itself.
By the way, I always use unsalted butter since I prefer to add the salt so I know how much is in the recipe. You can use salted butter if that's what you have.
Velouté sauce is made using a blonde roux and light stock like chicken. So let's make Velouté Sauce today. It's very easy so don't be intimidated, and it's very delicious served with chicken.
Velouté Sauce
Ingredients
3 tablespoons unsalted butter
3 tablespoons AP flour
2 cups good chicken stock
Directions
- In a saucepan, melt the butter over low.
- Add the flour and whisk until well blended.
- Cook for 2 minutes over low heat. Don't brown the flour.
- Add the chicken stock slowly, whisking to incorporate.
- Simmer for 30 minutes until the sauce has thickened.
- The sauce should be a very light yellow or ivory color.
- Adjust the seasoning (salt) if needed.
- Store the sauce in a glass container with a lid (a Mason jar works great) in the fridge. When you want to serve it, warm gently over low heat.
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