Traditional Velouté Sauce | Recipe for Velouté Sauce | How to make a Velouté Sauce | Velouté Sauce

Velouté sauce is one of the 5 French mother sauces. As its name suggests, it is “velvety” and has a sophisticated taste, but it is quite easy to make. With a handful of simple ingredients, this traditional white sauce will turn your chicken, turkey, veal, fish or vegetable dish into a masterpiece. Note that this sauce can be made with any white stock; chicken, turkey, white veal, fish, or vegetable stock. What you use really depends on what you wish to pair the sauce with. Since this is a roux-based sauce, I will also divulge a little secret on how to know when your roux is cooked. My goal is to make sure your sauce experience is as smooth as possible so let me know how it goes!!


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Ingredients:
- 3 tbsp or 45g Unsalted Butter
- 3 tbsp or 30g Flour
- 2 cups or 500ml Chicken Stock (or Turkey Stock, White Veal Stock, Fish Stock, Vegetable Stock)
- 1/4 tsp Salt
- 1/4 tsp White Pepper

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