Sesame Free Chicken Velouté Sauce
Silky, pale, and deeply savory, this classic French mother sauce is built from just five pantry staples — butter, flour, warm chicken stock, salt, and white pepper. The technique is straightforward: a pale roux cooked until it smells faintly nutty, then brought together with warm stock and whisked into something genuinely luxurious. For anyone navigating sesame sensitivities, this kind of from-scratch sauce is a relief, since bottled gravies and store-bought sauces often carry hidden sesame oil or are processed on shared lines. Every ingredient here is clean and easy to verify. The result is a velvety, spoon-coating sauce that works beautifully poured over roasted chicken, spooned onto vegetables, or used as the foundation for a more complex dish. Straining it through a fine-mesh sieve at the end gives it that restaurant-smooth finish that makes everything it touches feel a little more special.
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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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