Turkey Free Chicken Velouté Sauce
This silky French mother sauce is built on a simple roux and good chicken stock, making it one of the most versatile things you can have simmering on your stove. The technique is straightforward — whisk butter and flour into a pale blond roux, stream in warm stock, and let it cook down into something glossy and spoon-coating. White pepper keeps the seasoning subtle and the color clean, which matters when you're using this as a base for something more elaborate. Because every ingredient here is clearly poultry-based and easy to source, there's no guesswork about what's hiding in the bottle or the packet. Straining the finished sauce through a fine-mesh sieve gives it that restaurant-smooth finish that makes even simple roasted chicken or steamed vegetables feel like a proper dinner. It's the kind of foundational recipe that quietly upgrades 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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