Velouté Sauce

Preparation info

    • Difficulty

      Easy

Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Method

A sauce velouté is simply a white stock (one in which the bones and meat have not been browned) that’s been thickened with roux. The most traditional velouté, a velouté ordinaire, is made with veal broth, essentially what you get when you make a blanquette. N