Celery Free Chicken Velouté Sauce
This silky French mother sauce is built on just five pantry staples — butter, flour, chicken stock, salt, and white pepper — yet the result is something genuinely luxurious. The roux is cooked low and slow until it turns pale blond and smells faintly nutty, which gives the finished sauce a depth that goes way beyond its humble ingredient list. Whisking in warm stock off the heat first means you get a completely lump-free base every single time, no stress required. A final pass through a fine-mesh strainer takes it from good to restaurant-smooth. For anyone navigating a celery sensitivity, this is a sauce worth celebrating — no mirepoix, no celery seed, no hidden aromatics, just clean and straightforward technique. It works beautifully spooned over poached chicken, stirred into a pot pie filling, or used as the jumping-off point for a dozen other classic sauces.
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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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