Citrus Free Chicken Velouté Sauce
Classic French mother sauces can feel intimidating, but this silky velouté is genuinely one of the most approachable things you can make on a weeknight. It starts with a pale roux — butter and flour cooked just long enough to smell faintly nutty — then gets built up with warm chicken stock until it's glossy, smooth, and thick enough to coat a spoon beautifully. Every single ingredient here is naturally free of citrus, so there's no need to scrutinize labels or swap anything out; it's just butter, flour, stock, salt, and white pepper doing exactly what they're supposed to do. That simplicity is actually what makes it so good. The final strain through a fine-mesh strainer is a small step that makes a big difference, giving you that restaurant-smooth finish without any lumps. Use it as a finishing sauce over roasted chicken or vegetables, or as a base for more complex pan sauces — it's endlessly versatile and genuinely hard to mess up once you understand the technique.
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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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