Sauce Veloute Recipe

Time25m

Serves4

A creamy sauce made with white chicken stock and assorted mushrooms.

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Ingredients

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1
Prepare the Roux
In a medium saucepan, melt the butter over medium heat. Once melted, add the all-purpose flour, stirring continuously with a whisk to combine. Cook for about 2-3 minutes until the mixture is lightly golden and bubbly, ensuring it does not brown.
2
Add the Stock
Gradually add the white chicken stock to the roux, whisking constantly to prevent lumps from forming. Continue whisking until the mixture is smooth and begins to thicken, which should take about 5-7 minutes.
3
Incorporate the Mushrooms
Add the chopped assorted mushrooms to the thickened sauce. Stir well to incorporate the mushrooms into the sauce and allow to simmer for an additional 5 minutes until the mushrooms are tender.
4
Finish with Cream
Slowly stir in the heavy cream, mixing until fully combined. Season the sauce with salt and white pepper to taste. Allow the sauce to simmer for another 2-3 minutes until heated through and slightly thickened.