Velouté Sauce (Veal, Chicken, or Fish)

Preparation info

  • Yield:

    2 qt

    • Difficulty


Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About


U.S. Metric Ingredients
4 fl oz



  1. Review instructions for making and incorporating roux.
  2. Heat the clarified butter in a heavy saucepot over low heat. Add mirepoix and sweat the vegetables without browning them.
  3. Add flour and make a blond roux. Cool roux slightly.
  4. Gradually add the stock to the roux, beating