French Velouté Sauce
An easy velouté sauce that you can indulge in.
Equipment
Ingredients
- 50 g Butter
- 1/3 cup of flour
- 4 cups of chicken stock low sodium if possible
- 1 tablespoon of crème fraiche or heavy cream
- Pinch of salt and pepper
Instructions
- Melt the butter in a saucepan at low heat. (Don't let the butter burn or turn brown.)
- Take the pan off the heat and add the flour.
- Mix well with a whisk.
- Put the saucepan back on the stove at low temperature, and add the chicken stock and heavy cream while mixing.
- Season to your liking with salt and pepper.
- Whisk until the velouté is smooth and creamy.
- Serve while warm or room temperature.
Notes
For a creamier version (sauce sûpreme), add a couple more tablespoons of crème fraiche which is heavy cream and a pinch of freshly grated nutmeg.
Nutrition
Serving: 1gCalories: 230kcalCarbohydrates: 17gProtein: 7gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 5gCholesterol: 39mgSodium: 449mgSugar: 4g
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
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