Velouté Sauce
A hearty dish built around butter, plain flour and white stock — roughly 60 minutes start to finish, and rated easy to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for saucepan and pan. At easy difficulty across 7 steps, it's a good one for a busy evening.
What you'll need
Pantry staples (you likely have these)
Diet: not verified. We could not confirm white stock from the ingredient list, so we make no dietary claim for this recipe.
Contains: Gluten Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Bring the white stock to a boil in a saucepan, then keep it hot over low heat while you prepare the roux.
- Melt the butter in a separate heavy-bottomed saucepan over medium-low heat until it foams but does not brown.
- Sprinkle in the flour and whisk constantly, cooking the roux for 2 to 3 minutes to form a pale blond paste without letting it take on any color.
- Pour the hot stock into the roux a little at a time, whisking vigorously after each addition to keep the sauce smooth and free of lumps.
- Once all the stock is incorporated, bring the sauce to a gentle simmer and cook for 15 to 20 minutes, stirring often, until it thickens enough to coat the back of a spoon.
- Skim off any skin or foam that rises to the surface and season the veloute with salt and white pepper to taste.
- Strain the finished sauce through a fine sieve for a silky texture and serve warm, or cover the surface directly with buttered paper to prevent a skin from forming.
You'll use: Saucepan · Pan · Whisk
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Velouté Sauce take to make?
About 60 minutes from start to finish — an estimate based on the 7 steps and 5 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Velouté Sauce suitable for my diet?
We make no dietary claim for this recipe: at least one ingredient could not be resolved to a definite plant or animal source, so labelling it either way would be a guess. The full ingredient list is above.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Velouté Sauce is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Velouté de mousseron.jpg by Raphaël Labbé, CC BY-SA 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.