Red Meat Allergy Friendly 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, brought to life with warm chicken stock — and the result is a glossy, spoonable sauce that elevates everything it touches. Because the entire recipe is built around poultry-based stock and dairy, there's no red meat anywhere in the picture, making it a genuinely worry-free foundation for weeknight dinners. Whisking the stock in gradually off the heat is the key move here, preventing lumps and giving you that smooth, velvety texture the French have been obsessing over for centuries. A final pass through a fine-mesh strainer takes it from good to restaurant-quality in about thirty seconds. Use it as a finishing sauce over roasted chicken, steamed vegetables, or pasta, or build on it with herbs and cream for something even more luxurious. Once you've made it from scratch, reaching for a jarred alternative is going to feel like a serious step down.
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!