Classic French Velouté
In the world of French cuisine, velouté sauce holds a special place as one of the five "mother sauces," which form the foundation of countless classic French dishes. Velouté, meaning "velvety" in French, is characterized by its smooth texture and rich flavor, making it a versatile accompaniment to a variety of dishes.
Velouté sauce traces its origins back to the 17th century in France, during the reign of Louis XIV. It was one of the original sauces codified by the famed chef Marie-Antoine Carême in the early 19th century. Carême, often referred to as the "king of chefs and the chef of kings," documented the five mother sauces in his culinary writings, elevating them to the cornerstone of French cuisine.
Velouté sauce is a simple yet elegant sauce made from a roux (a mixture of flour and fat) and a light stock, typically chicken, veal, or fish. The sauce is known for its smooth texture, glossy appearance, and delicate flavor. While traditionally used as a base for other sauces or served alongside poultry, fish, or vegetables, velouté can also be seasoned and served as a standalone sauce.
Ingredients for Classic French Velouté Sauce
Makes 1 qt.
½ oz clarified butter or vegetable oil
2 oz small dice white mirepoix (see note)
4 oz blond roux (2 ½ oz butter, 1 ½ oz flour)
4 cups chicken stock
1 ea Bouquet Garnis or Sachet d’Epices
As needed salt and white pepper
NOTE: white mirepoix is equally parts: onion, leek, celery, parsnip. You can sub standard mirepoix which is 2 parts onion, to 1 part celery and 1 part carrot.
Instructions for Making Velouté Sauce
Sweat the Aromatics: Velouté is traditionally made with white mirepoix: a mix of onion, celery, leek, and parsnip. It is common to see standard mirepoix used as well: onion, carrot, celery. It’s important to sweat the vegetables but do not cook them long enough to brown, which could darken the sauce.
Add the Roux: You can make add flour and oil or butter to the mirepoix to make the roux in the pot. Cook the roux for 2-3 minutes, stirring constantly to prevent it from burning. The roux should be pale golden in color. You can also prepare a roux separately and add it to the mirepoix after it has finished sweating. In either case you want a light roux to keep the color of the sauce light.
Incorporate the Stock: Gradually pour the chicken or veal stock into the saucepan, whisking constantly to incorporate it into the roux. Continue whisking until the mixture is smooth and well combined.
Simmer the Sauce: Bring the sauce to a gentle simmer, then reduce the heat to low. Add a sachet or bouquet garnis. Move the pot so the heat source is on one side. This will cause any impurities and fat to rise up and collect on the other side of the pot. Skim this off periodically with a spoon and discard. Allow the sauce to simmer for 45 - 60 minutes on a low heat, stirring occasionally. The sauce should reach a “nappe” consistency, which means it is thick enough so that it coats the back of a spoon, but if you run your finger through the sauce it will not run back together.
Season to Taste: Once the sauce reaches the desired consistency, remove the sachet, and season it with salt and white pepper to taste. Keep in mind that velouté is meant to be a subtle, delicate sauce, so adjust the seasoning sparingly.
Strain (Optional): For an extra smooth texture, you can strain the sauce through a fine mesh sieve to remove any lumps or impurities. This step is optional but recommended for a refined finish.
Serve or Store: Velouté sauce is best served immediately while warm. However, you can also store it in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop, whisking constantly to prevent the sauce from separating.
Serving Suggestions
Classic French velouté sauce pairs beautifully with a variety of dishes, including:
Poached or roasted chicken
Grilled or poached fish
Steamed or sautéed vegetables
Eggs Benedict
Croquettes or breaded cutlets
Derivatives of Velouté
Sauce Suprême: A velouté sauce enriched with cream, egg yolks, and sometimes lemon juice. It is commonly served with poultry dishes, such as chicken or turkey.
Sauce Allemande: Velouté sauce enriched with egg yolks, cream, and lemon juice, then finished with a touch of mustard. It pairs well with veal, chicken, or fish.
Sauce Normande: A variation of sauce allemande, incorporating mushrooms, shallots, and white wine. Often served with seafood or poultry dishes.
Sauce Bercy: Velouté sauce flavored with white wine, shallots, and chopped parsley, typically served with fish or seafood.
Sauce Ravigote: Velouté sauce infused with chopped herbs (such as chervil, tarragon, and parsley), mustard, and vinegar. It is commonly served with cold meats or seafood.
Sauce Vin Blanc: Velouté sauce flavored with white wine reduction, shallots, and fish fumet (fish stock). It is an ideal accompaniment for fish dishes.
Sauce Poulette: Velouté sauce seasoned with chopped parsley, lemon juice, and sometimes egg yolks. It is frequently served with poultry dishes.
Sauce Aurore: Velouté sauce blended with tomato purée, resulting in a light pink color. It complements poultry, fish, or vegetable dishes.
Sauce Supreme with Mushrooms: A variation of sauce suprême, enriched with mushrooms sautéed in butter and flavored with Madeira wine.
Sauce Nantua: Velouté sauce enriched with crayfish butter (butter infused with crayfish shells) and sometimes cream. It is traditionally served with freshwater fish or shellfish.