Xanthan Gum Free Chicken Velouté Sauce
Classic French mother sauces have a reputation for being fussy, but this silky velouté comes together with just five pantry staples and a good whisk. The thickening power here comes entirely from a butter-and-flour roux, which means there is zero need for any gum-based additive to achieve that glossy, spoon-coating consistency. Cooking the roux until it smells faintly nutty before adding the warm stock is the small step that makes a big difference — it removes the raw flour taste and gives the sauce a subtle depth. Whisking the stock in gradually, starting off the heat, is what keeps the texture perfectly smooth rather than lumpy. After a quick pass through a fine-mesh strainer, you get a restaurant-quality sauce that drapes beautifully over poultry, vegetables, or pasta. It also works as a clean, versatile base if you want to build a more complex pan sauce from scratch.
About FigFig 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!