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Recipes - Miscellaneous

Velouté Sauce


  • 3 tbsp butter
  • 3 tbsp flour
  • 2 1/2 cups chicken, veal or fish stock, cold or at room temperature
  • salt and white pepper
  • nutmeg

In heavy saucepan, combine butter and flour. Cook, stirring, over medium heat for 2-3 minutes. This cooks the starchy taste out of the flour. Gradually add stock, whisking vigorously. Bring to high simmer, reduce heat to low and gently simmer for 30 minutes. Add salt, pepper and nutmeg to taste. If there are lumps in the sauce that vigorous whisking will not smooth out, strain sauce through fine strainer.

A mild sauce, velouté works best with further seasoning. Use as the base for allemande sauce (add egg yolks, heavy cream and lemon juice) or supreme sauce (add mushrooms and cream). Allemande sauce is particularly terrific served over your favourite poached or grilled chicken recipe.

Makes 2 cups of sauce.

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EnerSmart™ magazine, spring - summer 2012 issue, is published by Union Gas Limited, a Spectra Energy Company , and has 700,000 copies distributed through newspapers in southern, northern, western and eastern Ontario. Advertising rates and distribution information for the spring - summer 2012 issue of EnerSmart™ magazine are available upon request from Union Gas Marketing office. Contents may not be reprinted without written permission of Union Gas. All rights are reserved.
Opinions and comments reflect those of the writer and not necessarily those of Union Gas. ™ EnerSmart is a trade-mark of Union Gas Limited.