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Classic Velouté

This simple, traditional sauce made with chicken stock is one of the five "mother sauces," from which many other sauces can be made by adding a variety of differenct ingredients. It's delicious on its own with roasted, poached, or sautéed chicken or with egg dishes--just add a little cream if you like.


about 4 1/2 cups
  • 6 cups water
  • 1 1/2 ounces Fond de Poulet Gold®
  • 5 tablespoons unsalted butter
  • 5 tablespoons flour
  • Salt and ground black pepper
  • 1/4 cup heavy cream, optional


  1. Bring the water to a simmer in a medium saucepan and whisk in the Fond de Poulet Gold®, stirring until it dissolves.  Keep the stock at a simmer over medium-low heat.
  2. In another saucepan, melt the butter over medium heat and add the flour, whisking constantly, to make a roux.  Continue whisking and cook for about 2 minutes.
  3. Whisk the simmering stock into the roux, then bring the mixture to a boil, whisking constantly.  Reduce the heat to low, so the sauce is at a low simmer.  Position the pan so that only half of it is sitting on the burner.  (This technique forces the impurities to rise to the surface of the cooler side.)  Simmer for 45 minutes to an hour, occasionally skimming the scum that rises to the surface and then stirring the sauce to keep it from scalding, until the sauce has thickened and reduced by about a third.
  4. Season to taste with salt and pepper, add the cream if you're using it, and strain the sauce through a fine-mesh sieve.
  5. The sauce will keep, tightly covered, in the refrigerator for 4 days or in the freezer for up to 3 months.

Additional Tips

Velouté Sauce can also be made with Fumet de Poisson Gold®, our Classic Fish Fumet & Fish Stock, to serve with seafood.

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Classic French Stocks and Sauces