Classic Fish Velouté


Preparation info

  • Difficulty


  • yield:

    1 quart

Appears in


By James Peterson

Published 1991

  • About


fish stock qt 1.5 L
butter 1 oz 30 g
flour 3 tbsp 15 g


  1. Bring the fish stock to a simmer in a 2-quart (2 liter) saucepan. Skim off any froth that floats to the surface.
  2. Prepare a white roux with the butter and flour in a heavy-bottomed 2-quart (2 liter) saucepan over low heat. Cook for 5 to 10 minutes.
  3. Remove the roux from the heat and pour in the simmering fish stock. Whisk to dissolve the roux.
  4. Return the mixture to the heat and allow it to come to a slow simmer. Make sure that the saucepan is placed slightly to one side of the flame; this encourages a film to form to one side of the sauce, where it can be more easily skimmed.
  5. Skim the velouté for approximately 30 minutes, until it has reduced down to 1 quart (1 liter). Strain through a fine chinois. Stir the velouté while it is cooling to prevent a skin from forming on its surface.