Soy Free Chicken Velouté Sauce
Classic French cooking rarely gets simpler or more satisfying than this silky mother sauce built from just butter, flour, and good chicken stock. The roux comes together in minutes, and the slow addition of warm stock transforms those humble ingredients into something genuinely luxurious — smooth, glossy, and deeply savory. For anyone navigating soy sensitivities, this recipe is a breath of fresh air, since so many store-bought gravies and jarred sauces sneak in soy-derived additives or emulsifiers. Every ingredient here is straightforward and easy to verify, so you can cook with real confidence. The technique of pulling the pan off the heat before adding the stock is the key to a lump-free result, and straining the finished sauce gives it that restaurant-quality sheen. Use it as a base for pot pies, creamed vegetables, or spooned generously over roasted chicken — it elevates just about everything it touches.
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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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