Veloute Sauce

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A veloute sauce is simply a sauce made with stock and thickened with a roux. It  is very similar to b├ęchamel, but you replace the milk with stock.

A roux is simply fat and flour.

Technically, this is not a gravy because gravy is made from the pan drippings after roasting meat.

Veloute Sauce

Rich and Velvety Veloute Sauce

  • Yield: 4 cups sauce
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes


  • Saucier or Saucepan
  • Whisk


  • 2-1/2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken stock
  • Kosher salt
  • Black pepper

  1. Method

    Melt the butter in the saucier over medium heat.
  2. Once the butter is melted add the flour to the pot and whisk to mix until it forms a smooth paste.
  3. Cook for about 3 to 5 minutes to cook out the pasty taste of the flour.
  4. Meanwhile, In a 1-1/2 quart saucepan bring the stock to a low boil.
  5. Gradually add the stock in a steady stream. Continue whisking and cook until the sauce comes to a full boil.
  6. Remove from heat and pass through a strainer. Season with the salt and pepper, to taste.


  1. Starch thickened sauces will not achieve their full thickening potential until the sauce comes to a full boil.