Velute (White) Sauce Recipe
Veloute sauce is a French white sauce made with a mixture of chicken broth and lightly roasted light flour and butter. This white and light sauce, which is especially preferred as an accompaniment in baked chicken and fish dishes, is also quite simple. Bon Appetit!
Ingredients:
For: 6 People
Prep: 5 Min
Cook: 15 Min
| Chicken Broth | 4 Cup |
| Flour | 4 Rounded Tbsp |
| Butter | 4 Tbsp |
| White Pepper | 1 Tsp |
| Fine Salt | 1 Tsp |
Steps:
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Separate 4 glasses of boiled and drained chicken broth and heat it. (You can prepare the same recipe with fish broth for fish dishes)
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Take 4 tablespoons of butter in a deep saucepan and melt it. Add flour and fry until fragrant and foamy. Add the chicken broth to the roasted flour little by little and whisk continuously with a wire whisk.
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Cook your sauce on low heat until it gets the consistency of boza. Add salt and black pepper (white pepper).
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If the thickened sauce is mixed with a spoon and sticks to the back of the spoon when you remove it, and it does not come together when you scratch the back of the spoon with your finger, it means that it has taken the right consistency.
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Note: If you have prepared the roux and chicken broth separately, heat the chicken broth to the boiling point without bubbling. You can continue to whisk a glass of roux and add it to the chicken broth to obtain the same sauce. Bon Appetit!
25 Min
