Velouté

A pale butter-and-flour roux thickens warm chicken stock into a smooth, gently simmered French base sauce.

40 min

8 1/2-cup portions

Ingredients

4 tbsp unsalted butter

4 tbsp all-purpose flour

1 bay leaf

2 fresh thyme sprigs

1/2 tsp kosher salt

1/8 tsp ground white pepper

Heavy saucepan · Whisk · Fine-mesh strainer · Warm serving bowl

Keep the roux pale

Let the butter foam settle, then whisk the flour over gentle heat until smooth and blond without browning.

Use as a base sauce

Serve the velouté on its own or use it as a base for another sauce; it is not intended as a soup.

01. Warm the chicken stock with bay and thyme until steaming; fish or vegetable stock can replace it, using one type only.

02. Melt butter over medium-low without browning it, then whisk in flour until the roux is smooth and pale blond.

03. Cook the roux while whisking until the raw flour smell fades, keeping it pale for a clean sauce flavor.

04. Whisk a small splash of warm stock into the roux; continue with gradual pours, smoothing each before adding more.

05. Bring the sauce only to a gentle simmer, then lower the heat when small bubbles appear.

06. Stir often as the sauce simmers and skim foam from the surface; avoid a hard boil or scorching at the pan bottom.

07. Add salt and white pepper; check that the sauce coats a spoon and leaves a clear finger-drawn line.

08. Strain into a warm bowl, leaving herbs and any rough bits behind for a polished finish.