Veloute Sauce

Veloute Sauce

Another of the five classic Mother sauces

James Andrews


  1. 3 Tablespoons Butter
  2. 3 Tablespoons Flour
  3. 2 Cups Chicken Fish Veal Stock , , or
  4. To Taste white pepper , freshly ground
  5. To Taste Salt


20 mins
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    In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Remove from the heat and serve.

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