Carrageenan Free Chicken Velouté Sauce

Silky, pale, and deeply savory, this classic French mother sauce is built from just five pantry staples — butter, flour, warm chicken stock, salt, and white pepper. That simplicity is exactly what makes it such a reliable choice when you're avoiding thickeners and stabilizers like carrageenan, which sneak into many store-bought gravies, cream sauces, and broth-based products. Here, the body of the sauce comes entirely from a properly cooked roux and good chicken stock, so there's nothing hidden in the ingredient list to second-guess. The technique is straightforward: cook the roux until it smells faintly nutty, whisk in the warm stock gradually, and let the sauce reduce until it coats a spoon with that signature velvety pull. Straining it through a fine-mesh sieve at the end gives you a restaurant-smooth finish that feels genuinely luxurious over roasted chicken, poached vegetables, or steamed rice. Once you've made it from scratch, it's hard to go back to anything from a jar.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →