Honey Free Chicken Velouté Sauce
Classic French mother sauces have a reputation for being fussy, but this silky velouté comes together with just five pantry staples and a good whisk. 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 in under fifteen minutes. Many store-bought gravies and jarred sauces sneak in sweeteners like honey or agave to round out their flavor, so making this from scratch gives you full control over every ingredient. White pepper keeps the finish clean and elegant without any visible specks, and straining the finished sauce through a fine-mesh sieve gives it that restaurant-smooth texture. It works beautifully poured over roasted chicken, spooned onto vegetables, or used as a building block for more complex sauces like a mushroom suprême. Simple, rich, and completely free of any added sweeteners — this is the kind of foundational recipe worth having in your back pocket.
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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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