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Sauce Veloute French Mother Sauce

Veloute Sauce Classic French Mother Sauce

Steven Pennington
French mother sauce - Veloute
5 from 1 vote
Course Sauce
Cuisine French
Servings 2 cups


  • 2 Tablespoons Butter
  • 2 Tablespoons All-Purpose Flour
  • 1 ½ cups Chicken Stock Plus some in case you need to thin out the sauce (Traditionally, a white stock like vegetable or chicken)
  • pinch Salt

Options Ingredients

  • 2 teaspoons Shallot Cook with the roux
  • 1 teaspoon Garlic Cook with the roux


What Is Veloute Sauce?

  • The mother sauces are the base building blocks of hundreds more complex sauces. Sauce Veloute - along with béchamel, Tomat' (tomato sauce), hollandaise and Espagnole all play a vital role in French cuisine by themselves or combined together to create new sauces.
  • In a small sauce pot, on medium heat, melt butter, next add flour to create a Roux. Roux: See definition in the article above.
    Roux Definition:
    ro͞o/nouna, a mixture of fat (especially butter) and flour used in making sauces.
  • Cook the roux for a minute to two. Make sure to cook out the raw flour and cook the Roux to the Blond Stage.
    Blond Stage= Making sure the Roux does not take on any color.
  • Next, add in one cup of stock, slowly, stirring the entire time. Keep stirring and the sauce will start to thicken. This happens quickly.
    As the sauce begins to thicken add the other ½ cup of chicken or vegetable stock.
    I like to have additional stock ready just encase the sauce needs to be thinned out from thickening too quickly.
    Once the sauce is at the correct viscosity(thicken) for your application you're done.
  • You can always thicken the sauce further by cooking on the stovetop. The heat will cause the sauce to continue thickening.
    Veloute sauce can be flavored any way you like. Now would be the time to add in ingredients like tomato paste. The sky is the limit.


Keyword French Mother Sauce, Veloute Sauce
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