Easy Homemade Veloute Sauce Recipe

  • Yield: 1
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 25m
  • Ready In: 35m

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    66.1 g
  • Cholesterol

    54.2 mg
  • Fat

    6.8 g
  • Fiber

    0 g
  • Protein

    34.4 g
  • Saturated Fat

    4.8 g
  • Serving Size

  • Sodium

    675 mg
  • Sugar

    1.7 g
  • Trans Fat

    0.0 g
  • Unsaturated Fat

    2.2 g
  • Potassium

    285 mg
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Easy homemade veloute sauce recipe. This sauce recipe is a classic and elegant white sauce that is a staple in French cuisine. Made with simple ingredients, it adds a touch of sophistication to any dish. To make this velvety sauce, you will need 1/4 cup of unsalted butter and 1/2 cup of all-purpose flour.

What is the Difference Between Veloute Sauce and Bechamel Sauce?

Veloute sauce and Bechamel sauce are two classic French sauces that are commonly used in cooking. While they may appear similar, there are distinct differences between the two.

The veloute sauce is made with a roux, which is a mixture of butter and flour, and a liquid such as chicken or fish stock. The roux is cooked until it forms a smooth paste, and then the liquid is gradually added while whisking constantly. This results in a creamy and velvety sauce that is often used as a base for other sauces.

On the other hand, Bechamel sauce is also made with a roux, but the liquid used is milk instead of stock. This gives the sauce a rich and creamy texture. Bechamel sauce is often used in dishes like lasagna, macaroni and cheese, and gratins.

One key difference between the two sauces is the type of liquid used. The veloute sauce recipe uses stock, which adds depth and flavor to the sauce, while the Bechamel sauce uses milk, which gives it a creamy and smooth consistency.

Another difference is the versatility of the sauces. The veloute sauce is often used as a base for other sauces, such as mushroom sauce or white wine sauce, while Bechamel sauce is commonly used as a standalone sauce in dishes like pasta or vegetables.

In summary, the main differences between Veloute sauce and Bechamel sauce lie in the type of liquid used and their versatility in cooking. Both sauces have their own unique characteristics and can elevate the flavors of various dishes.

How to Make French Veloute Sauce

Start by melting the butter in a saucepan over medium heat. Once melted, gradually whisk in the flour until it forms a smooth paste. This mixture is called a roux and serves as the base for the sauce.

Next, slowly pour in 1 ¼ cups of chicken stock and 1 ¼ cups of dry white wine, whisking constantly to prevent lumps from forming. The combination of the stock and wine adds depth and flavor to the sauce.

Continue to whisk the sauce until it thickens and reaches a smooth consistency. This usually takes about 10 minutes. Season with salt and ground white pepper to taste.

For an extra burst of flavor, you can add mushroom peelings or other aromatics to the sauce while it simmers. This will infuse the sauce with a subtle earthy taste.

This veloute sauce recipe is incredibly versatile and can be used as a base for other sauces or as a standalone sauce. It pairs well with poultry, fish, and vegetables, adding a creamy and luxurious touch to any dish. With this easy homemade recipe, you can elevate your cooking and impress your guests with a taste of French cuisine.


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Veloute Sauce Serving Suggestions

Veloute Sauce Serving Suggestions:

The veloute sauce is a versatile and flavorful sauce that can elevate the taste of various dishes. Here are some serving suggestions to inspire you:

1. Chicken Veloute: Pour the veloute sauce over roasted or grilled chicken breasts for a delicious and creamy coating. Serve it with steamed vegetables and mashed potatoes for a complete meal.

2. Seafood Delight: Use the veloute sauce as a base for a seafood medley. Add cooked shrimp, scallops, and chunks of white fish to the sauce and simmer until the seafood is cooked through. Serve it over a bed of rice or with crusty bread for dipping.

3. Vegetable Gratin: Toss your favorite vegetables, such as broccoli, cauliflower, and carrots, in the veloute sauce. Transfer the mixture to a baking dish, sprinkle with grated cheese, and bake until golden and bubbly. This vegetable gratin makes a delicious side dish or a vegetarian main course.

4. Pasta Perfection: Mix the veloute sauce with cooked pasta, such as fettuccine or penne, for a creamy and comforting pasta dish. Add cooked chicken, mushrooms, or peas for extra flavor and texture.

5. Vol-au-Vent: Fill puff pastry shells with a creamy veloute sauce and your choice of protein, such as chicken, seafood, or mushrooms. Bake until the pastry is golden and serve as an elegant appetizer or main course.

These serving suggestions are just a starting point. Get creative and experiment with different ingredients to create your own delicious dishes using veloute sauce. Enjoy!

Easy Homemade  Velouté Sauce Recipe


  • 1/4 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 ¼ cups (310 ml) chicken stock
  • 1 ¼ cups (310 ml) dry white wine
  • salt and ground white pepper
  • mushroom peelings or stalks
  • few drops of freshly squeezed lemon juice


Step 1

Melt butter in a heavy saucepan over medium heat. Add all-purpose flour and cook gently until the roux is a pale straw color (fro about 8 -10 minutes).

Step 2

Add warm chicken stock, season with salt and white pepper. Increase heat to high and bring mixture to a boil, stirring with a wooden spoon.

Step 3

Add the mushroom peelings, then reduce heat to low and simmer gently, stirring occasionally and skimming frequently until sauce is reduced by 1/3 and stick, light and creamy.

Step 4

Stir in a few drops of lemon juice. Season more with salt and white pepper.

Step 5

Strain through a conical strainer. The sauce is ideal for chicken.

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