Chicken Velouté Recipe (Video)
Velouté is one of the most important five sauces in the French cuisine. It is a back bone sauce that is a starting base for many other sauces. This sauce always uses a light or blond roux to thicken it and the name changes depending on what stock is used. It pairs phenomenally with grilled, pan seared or simply steamed chicken and mashed potatoes.
Yield: around 550 ml
- 750 milliliters chicken stock
- 50 grams all-purpose flour
- 50 grams butter
- Cracked black pepper, or white pepper
- Heat up the chicken stock in a pan.
- In a heavy based pan melt the butter on medium heat then add the flour, cook stirring it for around 3 minutes or until it has foamy bubbles. This is called a light roux which is the same method as in making béchamel sauce
- Add half the chicken stock and whisk to get rid of any lumps then add the remainder of the stock.
- Bring back to the boil then reduce the heat and let it simmer for 30 minutes or so or until the desired thickness is reached, adjust the salt and pepper. The sauce is ready when you run your index finger down the back of a wooden spoon and the sauce holds its position as in the béchamel recipe.
Per Serving: 610 Calories; 42g Fat (65.5% calories from fat); 8g Protein; 41g Carbohydrate; 1g Dietary Fiber; 109mg Cholesterol; 7221mg Sodium.