Beef Free Chicken Velouté Sauce
This silky French mother sauce is built entirely from chicken stock, butter, flour, and a whisper of white pepper — making it a naturally beef-free foundation you can trust completely. The technique is straightforward: a pale blond roux cooked just long enough to smell faintly nutty, then brought together with warm chicken stock for a sauce that's glossy, smooth, and deeply savory. Straining it through a fine-mesh sieve at the end gives you that restaurant-quality finish with almost no extra effort. It coats the back of a spoon beautifully, which means it clings to chicken, vegetables, or pasta the way a great sauce should. Whether you're using it as a standalone drizzle or as the base for a cream sauce or mushroom variation, this recipe is endlessly versatile. It's the kind of classic technique that once you learn it, you'll find yourself reaching for it again and again.
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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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