Velouté Sauce: Quick Recipe

Veloute, Chicken, Fish Or Vegetable

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Veloutes are thickened stocks used as a base for soups and sauces.
5 from 1 vote
Youtube Topic #veloute_recipe
youtube name @recipeslive
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Author Chef Brendan
Season All


You must check the labels of the ingredients for common food allergens, such as dairy, eggs, gluten & wheat, sesame, sulphites, lupins, soy & soybeans, tree nuts, peanuts, fish, shellfish. While we take steps to minimize risk, manufacturers may change their formulations without our knowledge.

Allergen Check Ingredients
Skill Level Cook
Recipe Best
Standard Prep Time 10 minutes
Cook Time 30 minutes
Standard Total Time 40 minutes
Course Other
Cuisine Australian, French
Food Cost $2.99 a litre


  • 1 Stainless Steel Pot
  • 1 Strainer
  • 1 Spoon large


  • 100 g margarine
  • 100 g flour plain
  • 1 l chicken stock chicken stock, fish, or vegetable stock
  • 5 g salt to taste
  • 1 g pepper freshly ground black, pinch

total food cost

Total Ingredient Cost $2.99

Preparation Time Estimate

Minutes 10


Catering for 1 litre


  • Melt the margarine in a heavy-bottom saucepan over medium heat.
  • Make a roux. Whisk in the flour and cook until the mixture becomes smooth and bubbly, slowly without colouring, for at least 5 minutes.
  • Gradually add the warmed chicken stock, heat to a simmer, and constantly whisk the veloute until the mixture is smooth and thick.
  • Season with salt and pepper.
  • Simmer for 25 minutes, occasionally stirring, until the sauce has thickened and the flour flavour is cooked out.
  • As a general guide, work on 10% roux to stock for soups and 15% roux to stock for sauces.

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Serving: 1lCalories: 1451kcalCarbohydrates: 114gProtein: 37gFat: 94gSaturated Fat: 20gPolyunsaturated Fat: 23gMonounsaturated Fat: 45gCholesterol: 30mgSodium: 4334mgPotassium: 1228mgFiber: 3gSugar: 16gVitamin A: 3613IUVitamin C: 2mgCalcium: 81mgIron: 7mg
Keywords Veloute
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