Oats Free Chicken Velouté Sauce
This classic French mother sauce is silky, luxurious, and surprisingly simple to pull off at home. Built on a pale roux of butter and all-purpose flour, then finished with warm chicken stock, it delivers a velvety, subtly rich coating sauce that elevates everything from roasted chicken to steamed vegetables. For anyone navigating grain sensitivities, the good news is that this recipe is naturally free of oats — the only thickener here is plain all-purpose flour, so there's no hidden grain complexity to worry about. The technique is straightforward: cook the roux just long enough to lose its raw flour taste, then whisk in the stock gradually for a sauce that's impossibly smooth. Straining through a fine-mesh sieve at the end is the little professional touch that takes the texture from good to genuinely restaurant-quality. Season with salt and white pepper, and you have a versatile base that works beautifully on its own or as the foundation for a dozen other sauces.
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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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