A veloute sauce is simply a sauce made with stock and thickened with a roux. It is very similar to béchamel, 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.
Rich and Velvety Veloute Sauce
- Yield: 4 cups sauce
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- 2-1/2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- Kosher salt
- Black pepper
Melt the butter in the saucier over medium heat.
- Once the butter is melted add the flour to the pot and whisk to mix until it forms a smooth paste.
- Cook for about 3 to 5 minutes to cook out the pasty taste of the flour.
- Meanwhile, In a 1-1/2 quart saucepan bring the stock to a low boil.
- Gradually add the stock in a steady stream. Continue whisking and cook until the sauce comes to a full boil.
- Remove from heat and pass through a strainer. Season with the salt and pepper, to taste.
- Starch thickened sauces will not achieve their full thickening potential until the sauce comes to a full boil.