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Traditional Velouté Sauce Recipe (With Video)

Chef Dan Catanio , On April 3, 2023

Velouté is also known as brown sauce and is one of the five french mother sauces.

Velouté Sauce Recipe Overview

Today we’re diving into the world of French cuisine with a focus on Velouté sauce recipe. Velouté sauce is one of the five classic mother sauces in French cuisine, and it’s known for its velvety smooth texture and rich flavors. Whether you’re an aspiring chef or a cooking enthusiast, learning how to make Velouté sauce at home will open up a world of possibilities for your dishes. So let’s get started!

The word Velouté in French means velvety. So when you make this velouté sauce recipe you want the texture to be nice and velvety – not too thick like syrup, not too runny, but nice and velvety! See the video below for an idea of how the sauce runs

Velouté Sauce Recipe Video

In this velouté sauce recipe video step-by-step tutorial, Career Chef and Saucier, Dan shows you exactly how to make velouté in a simple, easy-to-follow video:

What is Velouté Sauce?

Velouté sauce derives its name from the French word “velouté,” which means velvet. True to its name, this sauce has a luxurious and silky texture that can elevate any dish. Velouté sauce is made by combining a light-colored roux (a mixture of flour and fat) with a flavorful stock, such as chicken, fish, or vegetable. The sauce is then seasoned and thickened to perfection, resulting in a velvety, creamy consistency that enhances the taste of numerous recipes.

Ingredients for Velouté Sauce Recipe

  • 2 tablespoons of extra virgin olive oil

  • 1/2 cup of mirepoix (a combination of finely chopped onions, carrots, and celery)

  • 4 cups of chicken, fish, or vegetable broth

  • Salt and pepper to taste

  • 1/4 cup of white wine

  • 2 tablespoons of rice flour or potato flour/starch (gluten-free option)

  • 2 tablespoons of butter

Step-by-Step Guide to Making Velouté Sauce Recipe

Follow these simple steps to prepare a delicious Velouté sauce:

  1. Heat the olive oil in a saucepan over medium heat. Add the mirepoix (onions, carrots, and celery) and sauté until they release their flavors.

  2. Pour in the broth, filling the saucepan halfway. Season with salt and pepper to taste. Allow the mixture to simmer.

  3. In a separate bowl, combine the white wine and rice flour or potato flour/starch to create a slurry. Mix until smooth.

  4. Gradually add the slurry to the simmering broth, stirring continuously. Adjust the thickness by adding more slurry or broth as needed.

  5. Once the sauce reaches the desired consistency, remove it from the heat.

  6. Add the butter to the sauce and stir until it melts completely, enhancing the richness and texture.

  7. Strain the sauce through a fine-mesh strainer to remove any lumps or solids, resulting in a smooth and velvety sauce.

  8. Taste the sauce and adjust the seasoning if necessary.

Uses of Velouté Sauce Recipe:

Velouté sauce serves as a versatile base for various recipes. Here are a few popular uses:

  • Chicken Velouté: Drizzle the sauce over roasted or poached chicken for an elegant and flavorful main course.

  • Fish Velouté: Pair the sauce with pan-seared or baked fish fillets to create a delightful seafood dish.

  • Vegetable Velouté: Incorporate the sauce into a medley of sautéed vegetables or use it as a creamy base.

Chef Dan Catanio

Armed with determination and passion Chef Dan enrolled at the Culinary Institute of America (CIA) in Hyde Park New York during the 1990s. Upon graduation he was the Saucier at the Waldorf Astoria in New York. He later was the executive chef at Harvey's Resort Hotel Steakhouse in Stateline, Nevada.