Chicken Veloute

Date Added: Feb 14, 2010 French Sauces
Back to Search

No Related Video Recipes Available.

Prep Time

10 mins

Cook Time

40 mins

Ready In

50 mins



*to adjust serving size click on "serving box".


This mother sauce can be made into many different white sauces and soups. This same process will also make white veal and fish veloute.


  • 1  Quart(s) Chicken stock
  • 1
  • 4  Ounce(s) Weight Blond or pale roux
  • 2
  • 1  Each Bay leaf
  • 3
  • 1  To Taste Salt and pepper
  • 4


    1. Add cold stock to hot roux or cold roux to hot stock.
    2. Whisk in vigorously until thoroughly incorporated.
    3. Let veloute cook out for a minimum of 30 minutes with Bay leaf.
    4. Skim any bubbly scum that forms on the top.
    5. Strain in china cap and adjust with salt and pepper.

To add a comment you must have to login or sign up.