Barley Free Chicken Velouté Sauce
Classic French mother sauces can feel intimidating, but this silky velouté comes together with just five pantry staples and a little patience at the stove. The roux is built from butter and all-purpose flour — no barley, no grain blends, no hidden thickeners — so you get that gorgeous, glossy body without any of the worry that comes with store-bought gravies or sauce packets. Warm chicken stock gets whisked in gradually, which is the real secret to a lump-free, velvety finish that clings beautifully to whatever it touches. A final pass through a fine-mesh strainer takes it from good to genuinely restaurant-quality. White pepper keeps the seasoning clean and subtle, letting the rich, savory depth of the stock shine through. Use it as a base for a cream sauce, spoon it over roasted chicken, or build it into a more complex dish — it's endlessly versatile once you have it in your back pocket.
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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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