Spoonful of chicken velouté sauce over the pan of sauce.

Velouté Sauce Recipe

  • Author: Christine Pittman
  • Prep Time: 0 minutes
  • Cook Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 1 and 1/2 cups 1x
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: French


Units Scale
  • 3 Tbsp. unsalted butter
  • 3 Tbsp. all-purpose flour
  • 2 cups pale-colored stock or broth, divided
  • Salt
  • White Pepper (optional)
  • Ground nutmeg (optional)


  1. To a medium saucepan over low heat, add the butter. Let it melt.
  2. Whisk in the flour until it’s a smooth paste.
  3. Cook over low heat, stirring continuously, until it has a nutty aroma and an ivory color, 5-7 minutes. Remove from the heat.
  4. While whisking, slowly drizzle in about ¼ cup of the stock. Keep whisking until it is smooth. While continuing to whisk, drizzle in another ¼ cup of the stock, keeping it smooth. Continue to whisk and slowly drizzle in the remaining stock, keeping it smooth the whole time.
  5. Set the saucepan over medium-low heat and cook, stirring often, until it just comes to a simmer.
  6. Reduce heat to low and cook stirring often until it’s thick enough to nearly coat the back of a spoon, 10-15 minutes.
  7. Season to taste with salt and also a tiny bit of white pepper and nutmeg, if using.
  8. Strain the sauce through a fine mesh sieve to remove any lumps.

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