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Chicken Velouté Sauce

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!


Serves: 4

Cost: $

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.

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