A classic that’s almost impossible to mess up, this Velouté Sauce is the perfect card to have up your sleeve this Thanksgiving. Pair it with your favorite chicken dish or add a bit of cream, butter, and lemon juice for a delicious sauce suprême!
Skill Level: Easy
Time to Make: 10-15 minutes
2 tablespoons butter
3 tablespoons flour
1 1/2 cups warm chicken stock (or fish or another white stock)
Salt and white pepper
Warm the Stock: Microwave the stock for 2 minutes before starting the sauce.
Make the Roux: In a saucepan, heat the butter over medium high heat until frothy and melted but not browned. Add the flour and use a wooden spoon to stir constantly until well combined. Continue stirring until the roux is a golden brown color and has a nutty, aromatic scent, about 2 minutes.
Stir the stock into the roux and whisk vigorously with a wire whisk until smooth and creamy. Reduce heat to very low and cook, whisking regularly, until the sauce reaches your desired consistency, about 5-10 minutes longer.
Taste and season with salt and a dash of white pepper if desired. Note: You can use black pepper, but white pepper will be unnoticeable and adds a unique flavor to the sauce.