Elegant plated fish dish with silky Velouté sauce, served with potatoes and cucumber ribbons

Classic Velouté Sauce

A delicate French sauce made from a white roux and white stock. Ideal for chicken, fish, and vegetable dishes.

Ingredients

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups white chicken or fish stock, warm
  • 1/2 teaspoon salt (adjust to taste)

Instructions

  1. Melt butter over medium heat. Whisk in flour until it forms a pale roux. Cook for 2–3 minutes without browning.
  2. Gradually whisk in warm white stock. Keep stirring to avoid lumps.
  3. Reduce heat to low and simmer for 10–15 minutes, until it coats the back of a spoon.
  4. Season and strain if desired. Adjust consistency as needed.