Sauce Velouté

Preparation info

  • Difficulty


  • yield:

    1 quart

Appears in


By James Peterson

Published 1991

  • About


white stock (veal, chicken, or other) 5 cups 1.2 L
butter 2 oz 60 g
flour ¼ cup 60 ml


  1. Bring the stock to a simmer in a 2-quart (2 liter) saucepan. Whisk it from time to time to prevent a skin from forming on its surface.
  2. In a second 2-quart (2 liter) saucepan, gently melt the butter and add the flour. (A, B)

    Stir the butter and flour over medium heat for about 2 minutes, until the flour has a pleasant, toasty smell. (C)

    Remove from the heat for about 30 seconds to cool slightly.

  3. Whisk the simmering stock into the roux. (D)

    Return the sauce to the stove and bring it back to a simmer while whisking. (E)

  4. Once the sauce has returned to a slow simmer, turn down the heat and move the saucepan so that only one side is over the flame. (F)

    (This will cause a skin to form on only one side of the sauce’s surface, making it easier to skim.) Cook the sauce gently for 1 hour while skimming off the skin that forms. (G)

    It is also a good idea to occasionally rub around the bottom and corners of the saucepan with a wooden spoon or spatula to prevent the sauce from scalding.

  5. Strain the velouté through a fine chinois and stir it until it cools, to prevent a skin from forming.