Artificial Food Coloring Free Chicken Velouté Sauce
Silky, pale, and deeply savory, this classic French mother sauce is built from just five clean ingredients — butter, flour, chicken stock, salt, and white pepper. That simplicity is exactly what makes it such a relief for anyone navigating store-bought gravies and jarred sauces, which are notorious for sneaking in synthetic dyes and artificial colorants. Here, every element is whole and recognizable, so you know precisely what's going into the pot. The technique is straightforward: a pale roux cooked just long enough to smell faintly nutty, then brought together with warm stock and whisked into something luxuriously smooth. Finishing it through a fine-mesh strainer gives you that restaurant-quality texture that clings beautifully to chicken, vegetables, or pasta. Use it as a standalone sauce or as the foundation for cream-based variations — either way, it's endlessly versatile and completely free of anything artificial.
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups chicken stock, warm
- ¼ tsp salt, or to taste
- ⅛ tsp white pepper, or to taste
Instructions
- 1
Warm the chicken stock in a small saucepan or in the microwave until steaming but not boiling; set aside.
- 2
Melt the butter in a medium saucepan over medium-low heat until foamy but not browned.
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