Walnut Free Chicken Velouté Sauce

This classic French mother sauce is silky, elegant, and deeply satisfying — built from just a handful of pantry staples that come together into something that tastes genuinely restaurant-worthy. 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 until it coats a spoon with that signature velvety richness. White pepper keeps the seasoning clean and subtle, so nothing distracts from the pure, savory depth of good chicken stock. For anyone navigating tree nut concerns, this sauce is a natural fit — every ingredient is simple and easy to verify, with no hidden blends or specialty products to second-guess. The one moment that might raise an eyebrow is the instruction to cook the roux until it smells "faintly nutty," but that's just the toasted flour doing its thing — no nuts involved whatsoever. Strain it through a fine-mesh sieve at the end and you get an impossibly smooth sauce that works beautifully over poached chicken, steamed vegetables, or as the foundation for a more elaborate dish. Once you've made it from scratch, reaching for a jarred substitute is going to feel like a real step down.

About Fig

Fig 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 →