Cashew Free Chicken Velouté Sauce
This classic French mother sauce is silky, rich, and deeply savory — built from nothing more than butter, flour, and good chicken stock. The roux comes together quickly, and once you stream in that warm stock and watch the sauce thicken into something glossy and spoon-coating, you'll understand why this technique has been a kitchen staple for centuries. Tree nut allergies can make creamy sauces nerve-wracking, especially when restaurant versions or jarred alternatives sometimes sneak in unexpected ingredients — but this one is completely straightforward, with a short, clean ingredient list you can verify at a glance. The white pepper adds a gentle, aromatic heat that plays beautifully against the buttery base without overpowering it. Straining the finished sauce through a fine-mesh strainer gives it that restaurant-smooth texture that makes everything it touches feel a little more special. Use it as a finishing sauce over roasted chicken, as a base for pot pie filling, or as the starting point for a more elaborate velouté variation — it's endlessly versatile.
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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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