Jeni Wright, Eric Treuille, Le Cordon Bleu

Making a Velouté Sauce

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
One of the basic white sauces, a velouté sauce is also the basis for numerous others. After cooking a blond roux and adding a well-flavoured stock, the sauce is skimmed to produce the desired velvety consistency. Use 50 g each butter and flour to 1 litre stock.
  1. Add flour to melted butter. Stir with a wooden spoon over a low heat to create a blond roux, 2-3 minutes.

  2. Remove from the heat and let cool. Stirring constantly, gradually add hot chicken, veal or fish stock.

  3. Bring to the boil, stirring constantly, then lower the heat and simmer, skimming frequently, 10-15 minutes.