Lactose Free Chicken Velouté Sauce

Classic French mother sauces have a reputation for being rich and cream-heavy, but this silky velouté is built entirely on butter, flour, and a good chicken stock — making it naturally free of any dairy that causes digestive trouble. The technique is straightforward: a pale roux cooked just long enough to smell faintly nutty, then brought together with warm stock until the sauce is glossy and thick enough to coat a spoon. White pepper keeps the seasoning clean and elegant without speckling the finished sauce, and straining it through a fine-mesh sieve gives you that restaurant-smooth finish every time. It's endlessly versatile — spoon it over roasted chicken, use it as a base for a pot pie filling, or build it into a more complex pan sauce. The ingredient list is short and the payoff is enormous, which is exactly what a great foundational sauce should be.

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