Homemade Velouté Recipe (1 of the 5 Mother Sauces)

This tasty velouté sauce is a delicious creamy blend of roux, vegetables, and chicken stock to make the perfect mother sauce.

One of the main reasons I wanted to make this is because I cream it at the end of the recipe to make a cream of chicken soup/sauce. There are like 8 million recipes out there that use a can of cream of chicken soup, so instead, we are going to make it from scratch.

Velouté is one of the five mother sauces which are the main sauce bases for all sauces in modern French cuisine. Velouté is simply a thickened stock, most commonly chicken, veal, or fish, to make a creamy textured sauce. It can absolutely be served as is or used as a base to make another sauce or soup.

Chicken velouté seems to be the most common sauce made in today’s cooking world because of how versatile it is. This sauce can go on to make supreme sauce, cream of chicken, aurore, and others.

Ingredients for this recipe:

• ¼ cup of clarified butter
• 1 peeled and small diced small yellow onion
• 1 small-diced celery stalk
• 6 tablespoons all-purpose flour
• 4 cups chicken stock
• ½ teaspoon dry thyme
• 3-4 peppercorns
• 2 parsley stems
• salt and white pepper to taste

Serves 8

Prep time: 5 minutes

Cook Time: 45 minutes

Procedures:

1. Add the butter to a medium-size pot over low heat and sweat the onion and celery while occasionally stirring. for about 4 to 6 minutes or until tender. They should not be browned at all.
2. Stir in the flour until it is completely mixed in.
3. While constantly whisking, pour in the chicken stock and turn the heat too high to bring to a boil.
4. Once the mixture is boiling, add in the thyme, peppercorns, and parsley, and then turn the heat down to low and simmer for 30 minutes.
5. Season with salt and pepper, and strain through a chinois. To make cream of chicken, see notes. Serve or store.

Chef Notes:

Make-Ahead: You can make this recipe up to 3 days ahead of time. Keep cool until ready to use.

How to Store: Cover and keep in the refrigerator for up to 5 days. You can freeze this, but the sauce may break, and you will need to rethicken it.

How to Reheat: Add the desired amount of velouté to a small size saucepot and heat over low heat until hot. You may need to rethicken it using a small amount of roux.

You can also add 1 finely minced garlic clove and 1 small-diced leek to the white mirepoix mix.

Feel free to use whole butter or ghee if clarified is not available.

If you are wanting to make cream of chicken soup or sauce, simply whisk in ¼ to 1/3 cup of heavy whipping cream once the original velouté is finished.