BHA & BHT Free Chicken Velouté Sauce
This silky French mother sauce is built from just five clean, whole ingredients — butter, flour, chicken stock, salt, and white pepper — so you know exactly what's going into every spoonful. For anyone avoiding synthetic preservatives like BHA and BHT, store-bought gravies and jarred sauces can feel like a minefield of fine-print additives, but making a velouté from scratch sidesteps all of that entirely. The technique is straightforward: a pale roux cooked just long enough to smell faintly nutty, then brought together with warm stock in a slow, steady pour. Whisking it patiently over medium heat rewards you with a sauce that's glossy, velvety, and rich without being heavy. Straining it through a fine-mesh sieve at the end gives it that restaurant-smooth finish that makes everything it touches taste more refined. Use it as a base for other sauces, spoon it over roasted chicken, or let it elevate a simple weeknight plate into something that feels genuinely special.
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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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