Ingredients

How to make it

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Preparation
  • 1. Heat the chicken stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
  • 2. Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it becomes frothy. Take care not to let the butter turn brown, though — that'll affect the flavor.
  • 3. With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated into the butter, giving you a pale-yellow-colored paste. This paste is called a roux. Heat the roux for another few minutes or so, until it has turned a light blond color. Don't let it get too dark.
  • 4. Using a wire whisk, slowly add the hot chicken stock to the roux, whisking vigorously to make sure it's free of lumps.
  • 5. Simmer for about 30 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface.
  • 6. The resulting sauce should be smooth and velvety. If it's too thick, whisk in a bit more hot stock until it's just thick enough to coat the back of a spoon.
  • 7. Remove the sauce from the heat. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.
  • 8. Keep the velouté covered until you're ready to use it.
  • Makes about 1 quart of chicken velouté sauce.

People Who Like This Dish 0
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Recipe Compare-o-Matic!
Choosing between similar recipes? Click the green link below on a few promising recipes and the compare-o-matic will help you choose the right one. It's pretty awesome.
Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes