Velouté Sauce
Sauce velouté, takes its name from the adjectival form of the French word velour, meaning velvet. In some older English cookbooks it is called velvet sauce. It is one of the five "Mother Sauces" of French cuisine.
Ingredients
- ¼ cup (4 tbsp) butter
- ¼ cup (60 g) flour
- 2 cups (480 ml) boiling white stock
- Salt, to taste
- White pepper, to taste
Ingredients for 20 servings (595 g) · the original recipe
Method
- 1
Make a white roux: melt the butter in a sauce pan over low heat until the foam subsides. Whisk in the flour and cook slowly, while stirring until the mixture froths up for about 2 minutes. The flour should lose its raw smell but not its color.
Stovetop - 2
Remove from the heat. When the roux has stopped bubbling, slowly incorporate the stock, whisking quickly but smoothly to create a smooth mixture.
- 3
Add the seasonings and cook over medium-low heat, stirring frequently. Simmer the sauce until it lightly coats the back of a spoon.
Stovetop - 4
Taste and adjust seasonings.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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