Classic Velouté
The secret to this sauce isn't the skill, but the patience. If you rush the cooking of the flour, the sauce will taste of raw starch; if you move too fast with the liquid, you will fight lumps for ten minutes.
Temperature control is your primary tool.
Keep your stock hot in a separate pot before you begin. Adding cold stock to a hot roux creates instant, stubborn lumps.
- Heavy-bottomed saucepan
- Balloon whisk
- Fine-mesh sieve
What goes in.
- 2 tbspunsalted butter
- 2 tbspall-purpose flour
- 2 cupschicken or veal stock, simmering
- 1 pinchkosher salt
Cooking the Starch
Cook the flour and butter mixture until it turns the color of pale straw and emits a toasted, nutty aroma. This eliminates the gritty flour taste.
The method.
Melt the butter
Place the saucepan over medium-low heat. Let the butter melt until it bubbles but does not brown.
Add the flour
Sprinkle the flour over the butter and stir immediately with the whisk. Continue to cook for 2 to 3 minutes, stirring constantly.
Incorporate the stock
Add the hot stock one ladle at a time. Whisk vigorously between each addition until the sauce is completely smooth before adding the next ladle.
Simmer
Once all stock is added, lower the heat. Simmer for 10 minutes, skimming any foam that rises to the surface.
Strain
Pour the finished sauce through a fine-mesh sieve into a clean bowl to ensure a velvet texture.
Other turns to take.
Allemande
Whisk in a mixture of egg yolks and heavy cream (liason) off the heat after the velouté has simmered.
Supreme
Finish the chicken-based velouté with a splash of heavy cream and a knob of butter.
When it doesn't go to plan.
If lumps appear, remove the pan from the heat and whisk aggressively; if that fails, strain them out immediately.
Season the sauce at the very end to avoid concentrating saltiness as the liquid reduces.
Use a light-colored stock for a classic white velouté.
The ones that keep coming up.
Can I use cold stock?
It is possible, but it increases the likelihood of lumps. If you must use cold stock, add it in very small increments and whisk constantly.
How do I keep a skin from forming?
Place a piece of parchment paper or plastic wrap directly on the surface of the sauce while it sits.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe