One of the five 'mother' sauces of French cuisine, velouté is the starting point of so many dishes and other classic sauces, as well as being a flavoursome sauce in its own right.
It can be served with chicken and fish dishes, used to make creamy soups or act as the base for numerous other sauces, including sauce vin blanc, suprême sauce or Allemande sauce.
This step-by-step recipe shows you how easy it is to make a smooth and silky velouté sauce with your Cooking Chef XL
Getting started
This recipe makes 6 servings, or 700ml, of velouté sauce and takes 40 minutes to make.
Here’s what you’ll need:
Ingredients
80g unsalted butter
60g plain flour
1kg chicken stock, hot or cold
Salt, to taste
Pepper, to taste
Tools
Cooking Chef XL
Fine mesh sieve
Medium-sized bowl
Although velouté sauce is usually made with chicken stock, you can also use fish, white veal or turkey stock.
Making the roux
Fit the stir tool to your stand mixer and add the butter to the bowl.
Heat for 3 minutes at 98ºC, with the speed turned off. Add the flour and cook for 4 minutes at 110ºC, speed Stir 2.
Adding the stock
Add the stock and cook for 4 minutes at 120ºC, speed Stir 1, until boiling.
Reduce the temperature to 105ºC and increase the speed to speed Stir 4 and cook for a further 25 minutes.
Add salt and pepper to taste.
Skin and strain the sauce
Use a spoon or ladle to skim any off impurities or solids from the surface of the sauce, if necessary. Carefully strain the sauce through a fine mesh sieve into a medium-sized bowl.
Cover until you’re ready to use.
Storing the sauce
Store velouté sauce in an airtight container in the fridge for up to three days. Placing a layer of baking paper or some cling film over the surface of the sauce will prevent a skin from forming.
Velouté sauce can also be frozen for up to three months. Allow to cool completely before transferring to an airtight container or resealable freezer bag.
