Mushroom Free Chicken Velouté Sauce
Classic French mother sauces can feel intimidating, but this silky velouté comes together with just five pantry staples and a little patience at the stove. 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 that tastes far more refined than the effort involved. For anyone navigating a sensitivity to fungi, this recipe is a genuine find — so many store-bought gravies, bouillons, and sauce packets sneak in mushroom extract or dried porcini for depth, but here the richness comes entirely from good chicken stock and a properly cooked roux. White pepper keeps the seasoning clean and subtle without any earthy undertones. Straining the finished sauce through a fine-mesh sieve gives it that smooth, restaurant-quality texture that makes it equally at home over roasted chicken, poached fish, or steamed vegetables. It also works beautifully as a base for other sauces, so once you have this one down, a whole world of classic cooking opens up.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!