Pecan Free Chicken Velouté Sauce
This classic French mother sauce is silky, elegant, and deeply satisfying — the kind of thing that makes a simple roasted chicken or steamed vegetable feel like a restaurant-worthy plate. It starts with a pale roux of butter and flour, cooked just long enough to smell faintly nutty before warm chicken stock is whisked in gradually to build a smooth, glossy body. The whole process takes under fifteen minutes and relies on nothing more than five pantry staples, so there are zero hidden ingredients to second-guess. For anyone navigating tree nut allergies, a sauce like this can be surprisingly tricky to order out, since restaurant kitchens often introduce cross-contact risks you can't see. Making it from scratch here means you control every single thing that goes into the pot. A final pass through a fine-mesh strainer gives it that restaurant-smooth finish that clings beautifully to whatever you pour it over. Spoon it over poached chicken, roasted vegetables, or use it as a base for a more complex pan sauce — it's endlessly versatile.
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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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