French Veloute Sauce

Name: French Veloute Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1.5 cups (360 mL)
Cuisine: French
Ingredients: 2 tablespoons (30 mL) all-purpose flour; 2 tablespoons (30 mL) unsalted butter; 1/4 cup (60 mL) dry white wine; 2 cups (480 mL) low-sodium chicken broth; 1/4 cup (60 mL) heavy cream; to taste salt; 1/4 teaspoon (1.3 mL) white pepper; 1 teaspoon (5 mL) lemon juice; 1 tablespoon (15 mL), chopped fresh parsley; pinch pinch of nutmeg

★★★★★4.8 (12 reviews)

SaucesFrenchOctober 4, 2026

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Veloute is a cornerstone of French cuisine, a silky sauce that pairs beautifully with poultry, fish, and vegetables. Made from a simple roux and a light stock, it offers depth without heaviness. This recipe keeps the process short, so you can enjoy a gourmet sauce in just twenty minutes. It’s versatile enough for both warm and chilled applications, making it a go‑to addition to any menu. The result is a smooth, flavorful sauce that elevates ordinary dishes to a refined level.

Essential Kitchen Tools

Tool	Purpose
Saucepan	Heat and combine ingredients
Whisk	Prevent lumps and ensure smooth emulsion
Measuring cups	Accurate liquid volumes
Measuring spoons	Precise spice quantities
Fine mesh strainer	Remove any lumps or solids
Spatula	Scrape pan to incorporate roux evenly
Timer	Track cooking intervals for consistency

Why This Recipe Works

The veloute is a classic French base that relies on a roux for body and a light stock for flavor. By using a dry white wine, we add acidity that brightens the sauce. The cream finishes the texture, giving it a silky mouthfeel. The combination of salt, pepper, and lemon juice balances richness with brightness. This technique has stood the test of time because it is simple, versatile, and forgiving. It allows cooks to adjust the thickness by varying the amount of roux and to tweak the flavor by adding aromatics during the simmer. The sauce’s neutral profile makes it an excellent canvas for further customization, whether you’re looking to create a beurre blanc, a mushroom sauce, or a classic sauce for poultry.

For more background, see the history of sauces, and general guidance on safe food handling.