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Velouté Sauce (Sauce Velouté)
Velouté Sauce is a traditional French recipe for a classic white sauce made with light stock and cream flavoured with lemon juice. The full recipe is presented here and I hope you enjoy this classic French version of: Velouté Sauce.
prep time
10 minutes
cook time
15 minutes
Total Time:
25 minutes
Makes:
1 batch
Rating: 
Tags : Sauce RecipesFrench Recipes
Velouté is one of the classic basic French sauces, one of those essentials that should be in every cook's repertoire.
Ingredients:
25g butter
25g flour
450ml chicken (or any other light) stock
3 tbsp single cream
a few drops of lemon juice
salt and freshly-ground black pepper, to taste
Method:
Melt the butter in a pan, scatter the flour over the top then stir to combine into a smooth roux. Continue cooking, stirring constantly, until the roux darkens to a pale fawn colour. Now gradually stir in the stock then bring the mixture to a boil, stirring constantly.
Reduce to a simmer and continue cooking until slightly reduced and syrupy in consistency. Take off the heat and stir in the cream and lemon juice before seasoning to taste.
Serve as a sauce with poultry, fish or veal.
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