Elevate Your Dishes With Homemade Velouté Sauce - Buttery, Smooth Perfection to Enhance the Flavors of Your Favorite Meals.

Velouté Sauce


  • 50 grams (half stick) butter
  • 50 grams (1,7 oz) flour
  • 500 ml (17,6 oz) chicken stock (veal stock, fish stock)
  • salt and pepper to taste


  1. The velouté sauce process is very similar to making bechamel sauce.
  2. Melt the butter and add the flour while constantly mixing to create a smooth paste. (roux)
  3. Gradually add lukewarm chicken stock while continuously mixing to avoid lump formations.
  4. Bring the mixture to boil then reduce the heat to low power and let it boil for 15 minutes, occasionally stirring, until it thickens.
  5. Season the sauce with salt and pepper to taste.
  6. Serve it with chicken, fish, veal, casseroles, etc


  • Diana

    Hey! I’m Diana. a 30-year-old culinary enthusiast with a passion for creating mouthwatering dishes that tantalize your taste buds. With over 15 years of cooking experience under my apron, I’ve spent countless hours in the kitchen honing my skills, experimenting with flavors, and discovering the most delectable recipes.

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