Homemade Velouté Recipe (1 of the 5 Mother Sauces)

This tasty velouté sauce is a delicious creamy blend of roux, vegetables, and chicken stock to make the perfect mother sauce.

One of the main reasons I wanted to make this is because I cream it at the end of the recipe to make a cream of chicken soup/sauce. There are like 8 million recipes out there that use a can of cream of chicken soup, so instead, we are going to make it from scratch.

Velouté is one of the five mother sauces which are the main sauce bases for all sauces in modern French cuisine. Velouté is simply a thickened stock, most commonly chicken, veal, or fish, to make a creamy textured sauce. It can absolutely be served as is or used as a base to make another sauce or soup.

Chicken velouté seems to be the most common sauce made in today’s cooking world because of how versatile it is. This sauce can go on to make supreme sauce, cream of chicken, aurore, and others.

Ingredients for this recipe:

• ¼ cup of clarified butter
• 1 peeled and small diced small yellow onion
• 1 small-diced celery stalk
• 6 tablespoons all-purpose flour
• 4 cups chicken stock
• ½ teaspoon dry thyme
• 3-4 peppercorns
• 2 parsley stems
• salt and white pepper to taste

Serves 8

Prep time: 5 minutes

Cook Time: 45 minutes

Procedures:

1. Add the butter to a medium-size pot over low heat and sweat the onion and celery while occasionally stirring. for about 4 to 6 minutes or until tender. They should not be browned at all.
2. Stir in the flour until it is completely mixed in.
3. While constantly whisking, pour in the chicken stock and turn the heat too high to bring to a boil.
4. Once the mixture is boiling, add in the thyme, peppercorns, and parsley, and then turn the heat down to low and simmer for 30 minutes.
5. Season with salt and pepper, and strain through a chinois. To make cream of chicken, see notes. Serve or store.

Chef Notes:

Make-Ahead: You can make this recipe up to 3 days ahead of time. Keep cool until ready to use.

How to Store: Cover and keep in the refrigerator for up to 5 days. You can freeze this, but the sauce may break, and you will need to rethicken it.

How to Reheat: Add the desired amount of velouté to a small size saucepot and heat over low heat until hot. You may need to rethicken it using a small amount of roux.

You can also add 1 finely minced garlic clove and 1 small-diced leek to the white mirepoix mix.

Feel free to use whole butter or ghee if clarified is not available.

If you are wanting to make cream of chicken soup or sauce, simply whisk in ¼ to 1/3 cup of heavy whipping cream once the original velouté is finished.

[mariamarin]

Thank you! Greetings from Romania, Europe.

[MacKenziePoet]

Definitely a classic approach and very well presented.

[jimflask]

This is so good. I can't stop now, life will never be the same.

[minnap]

This was sooo helpful! Looking forward to learning more about the other mother sauces.

[myVillage]

You are a fabulous Teacher/Chef
I adore watching you!

[housemail]

Can’t wait to make this. You make everything look so delicious and every recipe I have tried so far has been. Love watching your videos!

[gailjordan]

This is a wonderful recipe. I can't tell you how many recipes I have rejected because they call for a can of cream of whatever. Now I can make them.

[mrmudcatslim]

You've been putting out good content. Have for a while now. Hope your channel grows as more discover your talents.

[rayjones]

Just came across your channel! I have been needing some refreshment to my kitchen skills. You are exactly what I have been missing!! I'm about to watch all your sh*t nonstop!! 💯👌💖💖💖😎🙏💯

[h.christiansen]

I'm a BIG fan... You give me new tricks in every video. Thanks. 🇩🇰😉🏳️‍🌈

[abbiegaille]

Can you please show us how to make a raft in a broth and how this might be used in cooking? It's something I have been wanting to learn and understand.

[julieparker]

Chef, if I wanted to use an immersion blender as opposed to putting it through a strainer would that work? What is the reason for putting it through a strainer?

[sarahrickman]

Would you be willing to do a video on how to make Cream Of Mushroom Soup. That's my favorite and I'm sure many others love it too. I love it on pasta. I think it's just making a gravy. 🤔I don't know.

[JohnBrown-ddyd]

Before creaming - could you pressure can this sauce ? and then on re-heating bring it back together and cream ?

[akionight]

What spices should i add if i want it to smell and taste better?

[nicholeboese]

Can this recipe be stored in the freezer for future use?

[comesahorseman]

I usually use leeks; the flavor is milder, and they don't bring on the tears!

[brendabackal]

Hi wig do you keep it and how you reheat it

[familyc]

Can I use rice flour instead of all purpose flour to make the roux?

[flux]

Can i use beef stock instead of chicken