Velouté
This light stock is usually made from the unroasted bones of chicken, veal, or fish, and is additionally thickened with roux, a mixture of flour fried in butter. Along with hollandaise, béchamel, espagnole, and tomato, it is one of the five "mother sauces" declared by Auguste Escoffier in the 19th century.
Velouté can be used to make different sauce varieties, such as allemande, aurore, supreme, and bercy sauce. The name of the sauce derives from the French word velour, meaning velvet - a reference to its velvety texture.
The first version of the sauce initially appeared in Francois Pierre de la Varenne’s influential 1651 cookbook Le Cuisinier françois. Today, this versatile sauce is still used in kitchens worldwide as a key ingredient in numerous vegetable, fish, veal, and chicken dishes.
Recipe variations
Auguste Escoffier's Classic Sauce Velouté
READY IN 2h 58minAdapted from Escoffier’s Le Guide Culinaire, this recipe shows a traditional method of making sauce velouté. The first step is to make a basic white veal stock, which is then mixed with white roux — a mixture of flour and clarified butter. The sauce is simmered and strained twice to achieve its characteristic velvety texture.
Larousse Gastronomique's Sauce Velouté
READY IN 1h 40minThis recipe was adapted from the New Larousse Gastronomique cookbook and follows the basic preparation method as explained by Escoffier. The procedure is slightly simplified by straining the sauce only once. When it comes to stock, you can use any kind you prefer — chicken, veal, or fish, and due to liquid reduction, this recipe will yield around 2,5 liters of sauce.
Simple Sauce Velouté
READY IN 40minThe following is the recipe for a quick-make version of sauce velouté. It calls for mixing white roux and white stock, which are seasoned with salt, pepper, and nutmeg.
Velouté Authentic recipe
Adapted from Escoffier’s Le Guide Culinaire, this recipe shows a traditional method of making sauce velouté. The first step is to make a basic white veal stock, which is then mixed with white roux — a mixture of flour and clarified butter. The sauce is simmered and strained twice to achieve its characteristic velvety texture.
WHERE TO EAT The best Velouté in the world (according to food experts)
