Pork Free Chicken Velouté Sauce

Silky, pale, and impossibly elegant, this classic French mother sauce is built from just five pantry staples — butter, flour, chicken stock, salt, and white pepper. The technique is straightforward: a pale roux cooked just long enough to lose its raw flour taste, then brought together with warm stock until the sauce thickens into something luxuriously smooth. Whisking in the stock off the heat first is the small but crucial step that keeps lumps from forming, and straining the finished sauce guarantees that restaurant-quality finish every time. Because every ingredient here is naturally free of pork and pork-derived products, there's no label-reading required and no substitutions needed — the classic recipe works exactly as written. It's the kind of sauce that makes roasted chicken, poached fish, or steamed vegetables feel like a proper dinner party dish. Once you've made it from scratch, the jarred versions will never seem worth it again.

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