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 written and produced for entertainment purposes only.