How to Make Velouté

The Chopping Block's Owner and Chef Shelley Young demonstrates how to make Velouté, one of the five "mother" sauces of classical French cuisine.

Velouté Sauce

2 tablespoons unsalted butter
1 shallot, minced
2 tablespoons flour
2 cups chicken stock, cold
1/2 cup dry white wine
Salt & pepper, to taste
1 tablespoon fresh tarragon, chopped
1 teaspoon Dijon mustard
2 tablespoons cold butter

Melt butter in medium stockpot. Add shallot and saute until translucent. Add flour and stir. Cook for a couple of minutes. Add stock and whisk. Add wine. Simmer on medium heat for 15 minutes, stirring occasionally. Once the sauce has reduced and clings to spoon, turn heat to low. Season with salt and pepper. Stir in tarragon, mustard and 2 tablespoons cold butter. Taste for seasoning and serve.

[DoAnythingNew]

I don't know if you make the best Veloute because I just started cooking. But you are by far the best teaching cook on youtube. Thank you for keeping your teaching so simple and without so much extra that you loose what is being taught.. You are an amazing teacher.

[inspiration]

This sauce is so good even the angels in heaven would love

[karlarobleto]

Thank you chef, easy to make, a lot less complicated than the veloute sauce I made in cooking school.

[marknarouz]

Thanks very much you are the best chef in the world

[sayitloudpartygames]

Thank you for this!...Gorgeous kitchen!

[jasonkramer]

Great video! I love love love your kitchen. I know how to make velouté but I am always studying ya know? And I never would have thought to use mustard, but with the shallot and tarragon, oh my. I can't wait to try this myself. Thanks again chef.

[BarbGhig]

Looks great...thanks so much for the video!

[christrenning]

This video is really excellent - would be great if you could use Metric units along with Imperial - but this is an excellent tutorial.

[chrispin]

What’s the difference between liason and veloute ?

[sameer]

Holyshit she looks like Ellen DeGeneres she is exactly like Ellen her accent her voice everything is same

[marcforest]

I'm respect hamburger, please respect french cuisine

[marcforest]

I, m so sorry velouté is a soup not spicy béchamel