Ginger Free Chicken Velouté Sauce
This classic French mother sauce is silky, delicate, and endlessly versatile — the kind of thing that makes a simple roasted chicken or steamed vegetable feel genuinely restaurant-worthy. The technique is straightforward: a pale roux of butter and flour forms the base, warm chicken stock gets whisked in gradually, and the whole thing simmers into a glossy, spoon-coating sauce with real depth. Because the ingredient list is so clean and focused, there's no need to scan labels or worry about hidden spice blends sneaking in unwanted flavors. White pepper keeps the seasoning subtle and the color pristine, while straining the finished sauce through a fine-mesh sieve gives it that smooth, professional finish. It's a wonderful foundation for cream sauces, pot pies, or anything that calls for a savory, neutral-toned coating sauce. Once you've made it from scratch, the jarred stuff really doesn't compare.
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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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