A velouté sauce is a smooth white sauce made with meat, poultry, or fish stock.


makes about 2 cups

  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups chicken or veal stock
  • salt to taste
  • dash of white pepper
  • 1/8 teaspoon nutmeg

Melt the butter over low heat; add flour and stir until well blended.  Remove from heat.

Gradually stir in stock and return to heat.  Cook, stirring constantly, until thick and smooth.  Add seasonings.

Fish Velouté: Use strained fish stock in place of chicken or veal stock.

Anchovy Velouté Sauce: Prepare fish velouté, omitting salt and adding 1 tablespoon anchovy paste to butter-flour misture.  Just before serving add 2 tablespoons finely chopped parsley.  Serve with boiled or baked fish.

Allemande Sauce: When sauce is thick stir a little into 2 slioghtly beaten egg yolks;  stir into remaining sauce; cook over very low heat for 2 minutes, stirring constantly.  Add 2 teaspoons lemon juice and 1/4 cup cream after removing from heat.  To serve with fish, substitute strained fish stock for meat stock and sour cream for sweet cream.

Caper Sauce: Use stock or consommé.  When sauce is thick add 1/3 cup capers.  Serve with roast lamb or poached fish.  When serving with fish, use fish stock for liquid..

Sauce Suprême: Cook 1 cup chopped mushrooms ro mushroom stems and parings in 1 cup water for 15 minutes;  strain, measure and add water if necessary to make 1/2 cup.  Substitute mushroom stock and 1/2 cup cream for 1 cup of the chicken or veal stock.

For even MORE sauce recipes, browse through