08/18/2026
VELOUTÉ — THE SILKY WHITE SAUCE
Velouté is a delicate French sauce built on a light stock and a gentle roux. Its beauty is in the technique: smooth texture, clean flavor, and careful control.
INGREDIENTS
• 500 ml light stock (chicken, veal or fish)
• 15 g butter
• 15 g flour
• Salt, to taste
• White pepper, to taste
THE METHOD
1. MAKE THE ROUX
Melt the butter gently. Add the flour and cook for 1–2 minutes, keeping the roux pale. Do not let it brown.
2. ADD THE STOCK
Gradually pour in the hot stock while whisking constantly. This keeps the sauce smooth and prevents lumps.
3. COOK & THICKEN
Continue cooking and whisking until the sauce thickens and lightly coats the back of a spoon.
4. SEASON
Add salt and white pepper to taste. The finished velouté should be smooth, silky and balanced.
CHEF’S NOTES
✓ Use a light, well-flavoured stock.
✓ Keep the roux pale.
✓ Whisk constantly when adding the stock.
✓ The final sauce should be silky, never heavy.
USE IT FOR
Fish • Poultry • Seafood • Classic sauces
TECHNIQUE. PATIENCE. PASSION.
