Veloute Sauce
🥫 SauceБГ
Prep5 min
Cook40 min
Total45 min
One of Escoffier's five mother sauces — a blond roux loosened with white stock into something velvet, as its name promises.
Ingredients
Serves:8
Ingredients
- 60 g butter
- 60 g plain flour
- 1 l white chicken, veal or fish stock
- 6 pieces white peppercorns
- 1 pieces bay leaf
- 0.5 tsp salt
Nutrition (estimated)
high confidence351kcal · per serving
35.7g
Protein
12g
Carbs
16.5g
Fat
Recipe total: 2807 kcal · P 285.3g · C 95.9g · F 131.7g
Estimated from 6 of 6 ingredients
Approximate estimate, calculated from the ingredients.
Steps
Steps
- 1Warm the stock in a separate pan — cold stock hitting hot roux is the usual cause of lumps.
- 2Melt the butter over medium-low heat and stir in the flour.
- 3Cook the roux for 4-5 minutes, stirring, until it smells of biscuit but has taken on only the faintest blond colour. Any darker and it is no longer a veloute.
- 4Add the warm stock a ladle at a time, whisking each addition in completely before the next.
- 5Add the bay leaf and peppercorns and simmer very gently for 30 minutes, skimming the skin that forms at the edge.
- 6Strain through a fine sieve, season, and press cling film onto the surface if not using immediately.
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Questions and answers
How long does Veloute Sauce take to make?
About 45 minutes: 5 min prep and 40 min cooking.
What ingredients do you need for Veloute Sauce?
6 ingredients: butter, plain flour, white chicken, white peppercorns, bay leaf, salt.
How many servings does this Veloute Sauce recipe make?
8 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Veloute Sauce?
About 351 kcal, with 35.7 g protein, 12 g carbohydrate and 16.5 g fat. This is an estimate from the ingredients, not a lab analysis.
What cuisine is Veloute Sauce?
Veloute Sauce comes from French cuisine.
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