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    Homemade Velouté Recipe

    Published November 8, 2021. This post may contain affiliate links. Please read my disclosure policy.

    This tasty velouté sauce is a delicious creamy blend of roux, vegetables, and chicken stock to make the perfect mother sauce.

    We are absolutely a sauce family in our house, we pour it on as many things as we can.  If you are looking to try out new sauce recipes, then my Pomodoro sauce or chimichurri are must makes.

    gravy boat full of veloute

    Velouté

    Velouté is one of the five mother sauces which are the main sauce bases for all sauces in modern French cuisine.   It is simply a thickened stock, most commonly chicken, veal, or fish, to make a creamy textured sauce.  It can absolutely be served as is or used as a base to make another sauce or soup. 

    Chicken velouté seems to be the most common sauce made in today’s cooking world because of how versatile it is.  This sauce can go on to make supreme sauce, cream of chicken, aurore, and others.  Here are the basic ingredients in a velouté:

    • White Mirepoix – This is a combination of small-diced onions, leeks, and celery.
    • Roux – Equal parts weight of butter and flour make up a roux.
    • Stock – Chicken, fish, and veal are the common stocks used.
    • Sachet de Spice – This is a combination of spices including parsley stems, peppercorns, and thyme.

     How to Make Velouté

    Follow along with these easy step-by-step instructions for making a homemade velouté recipe:

    1. Sweat the white mirepoix in some clarified butter over low to medium heat for about 4-6 minutes.  You do not want to brown the vegetables at all, just tenderize them.  Stir occasionally.
    2. Next, stir in the flour to make a roux.
    3. While constantly whisking, pour in the chicken stock and turn the heat too high to bring it to a boil.
    4. Once the sauce is boiling, add in the thyme, peppercorns, and parsley stems and simmer over low heat for about 30 minutes.
    5. Season the sauce with salt and ground white pepper and then strain through a chinois and serve.

    Creaming the Velouté to Make Cream of Chicken

    Since this velouté sauce is the basis for many other sauces, it is very easy to cream the recipe to render a tasty cream of chicken sauce or soup.  Here is what you do:

    • Make your chicken velouté and keep warm over low heat.
    • Whisk in ¼ to 1/3 cup of heavy whipping cream until it’s completely mixed in.

    Recipe Chef Notes + Tips

    Make-Ahead: You can make this recipe up to 3 days ahead of time.  Keep cool until ready to use.

    How to Store: Cover and keep in the refrigerator for up to 5 days.  You can freeze this, but the sauce may break, and you will need to rethicken it.

    How to Reheat: Add the desired amount of velouté to a small size saucepot and heat over low heat until hot.  You may need to rethicken it using a small amount of roux.

    You can also add 1 finely minced garlic clove and 1 small-diced leek to the white mirepoix mix.

    Feel free to use whole butter or ghee if clarified is not available.

    If you are wanting to make cream of chicken soup or sauce, simply whisk in ¼ to 1/3 cup of heavy whipping cream once the original velouté is finished.

    chicken veloute sauce in a white pouring cup

    More Sauce Recipes

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    Let's Cook - Chef Billy Parisi

    Video

    Homemade Velouté Recipe

    5 from 1 vote
    This tasty velouté sauce is a delicious creamy blend of roux, vegetables, and chicken stock to make the perfect mother sauce.
    Servings: 8
    Prep Time: 5 minutes
    Cook Time: 45 minutes

    Ingredients 

    • ¼ cup of clarified butter
    • 1 peeled and small diced small yellow onion
    • 1 small-diced celery stalk
    • 6 tablespoons all-purpose flour
    • 4 cups chicken stock
    • ½ teaspoon dry thyme
    • 3-4 peppercorns
    • 2 parsley stems
    • salt and white pepper to taste

    Instructions

    • Add the butter to a medium-size pot over low heat and sweat the onion and celery while occasionally stirring. for about 4 to 6 minutes or until tender. They should not be browned at all.
    • Stir in the flour until it is completely mixed in.
    • While constantly whisking, pour in the chicken stock and turn the heat to high to bring to a boil.
    • Once the mixture is boiling, add in the thyme, peppercorns, and parsley, and then turn the heat down to low and simmer for 30 minutes.
    • Season with salt and pepper, and strain through a chinois. To make cream of chicken, see notes. Serve or store.

    Notes

    Chef Notes:
    Make-Ahead: You can make this recipe up to 3 days ahead of time. Keep cool until ready to use.
    How to Store: Cover and keep in the refrigerator for up to 5 days. You can freeze this, but the sauce may break, and you will need to rethicken it.
    How to Reheat: Add the desired amount of velouté to a small size saucepot and heat over low heat until hot. You may need to rethicken it using a small amount of roux.
    You can also add 1 finely minced garlic clove and 1 small-diced leek to the white mirepoix mix.
    Feel free to use whole butter or ghee if clarified is not available.
    If you are wanting to make cream of chicken soup or sauce, simply whisk in ¼ to 1/3 cup of heavy whipping cream once the original velouté is finished.

    Nutrition

    Calories: 119kcalCarbohydrates: 10gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 173mgPotassium: 156mgFiber: 1gSugar: 3gVitamin A: 33IUVitamin C: 2mgCalcium: 9mgIron: 1mg
    Course: sauce
    Cuisine: French