Peanut Free Chicken Velouté Sauce
Classic French cooking rarely gets simpler or more satisfying than a silky velouté, and this version comes together with just five pantry staples. The technique is straightforward: a pale roux of butter and flour forms the base, warm chicken stock gets whisked in gradually, and a few minutes on the heat transforms everything into a glossy, spoon-coating sauce with real depth. White pepper keeps the seasoning clean and subtle, letting the richness of the stock shine through without any harsh bite. For anyone navigating nut allergies, this is the kind of recipe that delivers on flavor without any of the guesswork — every ingredient is simple and easy to verify, and there are no hidden oils or blended seasonings to second-guess. Straining the finished sauce through a fine-mesh sieve gives it that restaurant-smooth finish that makes it feel genuinely special. Serve it over roasted chicken, poached vegetables, or use it as a jumping-off point for a more elaborate pan sauce — it's endlessly versatile and completely worth mastering.
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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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