Velouté Sauce

Chicken Velouté

Preparation info

    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 pint chicken stock
  • salt
  • mushroom peelings or stems
  • white peppercorns
  • lemon juice


    Melt butter in the top of a double saucepan; add flour and cook for a few minutes to form pale roux. Add boiling stock, salt and pepper, and cook, stirring vigorously with a whisk until well blended. Add mushroom peelings or stems; reduce heat and simmer gently, stirring occasionally and skimming from time to time, until the sauce is reduced to two-thirds of the original quantity and is thick but light and creamy. Flavour with lemon juice and strain through a fine sieve.