Rice Free Chicken Velouté Sauce
Silky, pale, and deeply savory, this classic French mother sauce is one of those foundational recipes that quietly elevates everything it touches — from roasted chicken to steamed vegetables to a simple weeknight pasta alternative. The technique is straightforward: a pale roux of butter and flour forms the base, warm chicken stock gets whisked in gradually, and the whole thing simmers into a glossy, spoon-coating sauce that tastes far more luxurious than its short ingredient list suggests. For anyone navigating a grain-free or rice-free table, this kind of sauce is a genuine win because it delivers the richness and body you'd normally expect from starchy sides without a single grain of rice in sight. The all-purpose flour roux does the thickening work here, so the sauce is smooth, stable, and endlessly versatile. Straining it through a fine-mesh sieve at the end is the small extra step that takes it from good to genuinely restaurant-quality. Keep a batch warm on the stove and you'll find yourself spooning it over everything.
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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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