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How To Make Velouté Sauce

How To Make Velouté Sauce

Velouté Sauce Recipe. One of the basic white sauces in classic French cuisine. Perfect for dressing meats or fish. Adds flavour to any meal! Enjoy our Velouté Sauce recipe.


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2-4 people
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Step 1: You will need

  • 50 g butter
  • 50 g flour
  • 1 ltr chicken, veal or fish stock
  • salt
  • pepper
  • 1 medium saucepan
  • 1 small saucepan
  • 1 sieve or chinois
  • 1 bowl for the finished sauce
  • 1 whisk
  • 1 wooden spoon

Step 2: Prepare the sauce

First, heat the desired stock in the small saucepan.

Step 3: Make the roux

Add the flour to melted butter. Stir with a wooden spoon over a low heat for 2-3 minutes to create a blond roux.

Step 4: Stir in the stock

Remove the pan from the heat. Gradually add the hot stock beating constantly to blend it with the roux.

Bring to a boil, stirring all the time. If you stop stirring or leave the sauce on the heat unattended, it will stick and burn.

Step 5: Simmer

Lower the heat and simmer until the sauce reaches the desired thickness, about 10-15 minutes.

Step 6: Strain the sauce

Strain the sauce through the sieve into a bowl.

To stop a skin forming on the sauce, cover with cling film or buttered greaseproof paper, or rub the surface with a knob of butter.


Once the basic sauce is made other flavourings can be added for example,

Tomato Blush: Cook 2-3 tbsp of tomato purée with the roux; add finely chopped tomatoes at the end.

Sauce for fish: Add 3 tbsp lemon juice and 2 tbsp chopped fresh parsley to the sauce before serving.

Citrus sauce: Add 200ml freshly squeezed orange juice after the stock has been added to the roux.

Step 8: Serve and enjoy!