Coconut Free Chicken Velouté Sauce
This classic French mother sauce is one of the most versatile things you can have in your cooking repertoire, and it comes together with just five simple pantry staples. A pale roux of butter and flour forms the silky backbone, while warm chicken stock is whisked in gradually to build a sauce that's rich, glossy, and deeply savory. Many store-bought gravies and cream sauces sneak in unexpected additives, but here every ingredient is straightforward and easy to verify. The technique is approachable — a little patience at the whisk and a final pass through a fine-mesh strainer are all it takes to get that restaurant-smooth finish. White pepper keeps the seasoning clean and subtle without any dark flecks interrupting the sauce's elegant pale color. Use it as a finishing sauce over roasted chicken or poached vegetables, or build on it as a base for other classic preparations — it's the kind of recipe that quietly elevates everything it touches.
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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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