Veloute Sauce (Veal, Chicken or Fish)


  • 8 ounces clarified butter
  • 8 ounces flour (4 oz. bread/4 oz. pastry or
  • 8 ounces bread)
  • 5 quarts white stock, hot (veal, chicken or
  • fish)


  • 1. Heat the butter in a sauce pot over low heat. Add the flour and make a blond roux. Cool the roux slightly.
  • 2. Gradually add the hot stock to the roux, beating constantly. Bring to a boil, stirring constantly. Reduce heat to a simmer.
  • 3. Simmer the sauce very slowly for an hour. Stir occasionally, and skim the surface when necessary. Add more stock if needed to adjust consistency.
  • 4. Do not season veloute, since it is not used as is but as an ingredient in other preparations.
  • 5. Strain through a china cap lined with wet cheesecloth. Cover or spread melted butter on surface to prevent skin formation. Keep hot in a BM or cool in a cold water bath for later use.


  • SERVINGS: 50
  • SOURCE: Gisslen Text

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