Macadamia Free Chicken Velouté Sauce
This silky French mother sauce is built on just five pantry staples — butter, flour, chicken stock, salt, and white pepper — yet the result is something genuinely luxurious. The technique is straightforward: a pale roux cooked until it smells faintly nutty, then gradually loosened with warm stock and simmered until it coats a spoon with that classic, velvety weight. A final pass through a fine-mesh strainer gives it that restaurant-smooth finish that makes everything it touches taste more refined. For anyone navigating tree nut concerns, this recipe is a natural fit — there are no nuts hiding in the ingredient list, no specialty products to scrutinize, and no risk of a surprise allergen sneaking into your pan. It works beautifully as a standalone sauce over poached chicken or steamed vegetables, and it's equally at home as a base for pot pies, casseroles, or creamy soups. Once you've made it from scratch, reaching for a jarred alternative will feel like a real step down.
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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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