Modernist Velouté

Preparation info

  • Difficulty


  • yield:

    1 quart

Appears in


By James Peterson

Published 1991

  • About

While a classic velouté contains approximately 3 tablespoons (20 grams) flour per quart (liter), giving it a distinct floury quality, a modern velouté is made with less roux or no roux at all. Instead, modern thickeners give the sauce a more subtle quality without contributing a strong flavor.


veal, chicken, or fish stock qt 1.5 L
ultra-sperse 3 75 ml
lambda carrageenan 3 g


Reduce the stock by one-third, until 1 quart (1 liter) remains. Keep the saucepan to one side of the burner and skim off froth and scum. Blend the Ultra-Sperse 3 and lambda carrageenan into the stock with an immersion blender. For a thicker sauce, add more Ultra-Sperse 3, a little at a time. Bring to a simmer. Strain through a fine chinois.