French · Sauce / condiment

Velouté Sauce

Name: Velouté Sauce
Total time: 33 min
Yield: Serves 8 · About 1 litre
Cuisine: French
Ingredients: 1 L light stock, chicken, fish or vegetable (or milk for a béchamel); 100 g unsalted butter; 100 g plain flour; salt and white pepper, plus any flavourings the dish calls for, to taste

The foundation white sauce: a pale butter roux let down with simmering light stock, boiled briefly and then simmered so the starch swells evenly and the floury taste cooks out.

YieldServes 8 · About 1 litre
Hands-on25 min
Total33 min
Difficulty

Ingredients

1 Llight stock, chicken, fish or vegetable (or milk for a béchamel)
100 gunsalted butter
100 gplain flour
to tastesalt and white pepper, plus any flavourings the dish calls for

Contains

Gluten
Dairy
Fish
Celery
Wheat
Onion family (any)
Onion
Carrot
Black and white pepper
Poultry and birds (any)
Chicken

Taste

Salty
Umami / savory
Richness / fat

Texture

Creamy

Equipment

Stovetop

Season

Any season

Effort

20–45 min active
30–60 min total
Difficulty 2
Make-ahead friendly

Nutrition

Calories: moderate
Protein: moderate
Carbs: low
Fat: high
Fiber: low
Sodium: low

Budget

Budget: low

What it costs to shop for

Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.

Method

The method is for members

The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.

Join: $15 a month, with a free first week Already a member? Sign in

Your first week is free. Cancel any time, in one click.

Ingredients

What it costs to shop for

The method is for members

Never think about what’s for dinner again