Citric Acid Free Chicken Velouté Sauce
Silky, pale, and deeply savory, this classic French mother sauce is built from just five humble ingredients — butter, flour, chicken stock, salt, and white pepper. For anyone navigating a citric acid sensitivity, store-bought gravies and jarred sauces are practically off the table, since acidic additives and preservatives sneak into nearly every commercial option. Making a velouté from scratch sidesteps all of that entirely, giving you full control over every single thing that goes into the pot. The technique is straightforward: a pale roux cooked just long enough to smell faintly nutty, then brought together with warm stock in a smooth, glossy pour. Whisking consistently as it simmers is the real secret to that velvety, spoon-coating consistency that makes this sauce so satisfying. A final pass through a fine-mesh strainer gives it that restaurant-worthy finish. Use it as a base for soups, spoon it over roasted chicken, or build it into a richer pan sauce — it's endlessly versatile and completely free of anything that doesn't belong on your plate.
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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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