Velouté Sauce

Since this recipe is simply broth thickened with roux, homemade stock yields the best results. If you don't have the time to make your own, purchase stock from gourmet stores or specialty markets. Substitute fish broth or clam juice for the chicken stock to serve with fish or seafood. If you prefer a sauce that has more body and flavor, just continue simmering it until it's slightly thicker and reduced to about one cup.


1 1/3 cups (serving size: about 3 1/2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 26
Fat 2.1 g
Satfat 1.3 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 0.4 g
Carbohydrate 1.8 g
Fiber 0.1 g
Cholesterol 5 mg
Iron 0.1 mg
Sodium 284 mg
Calcium 3 mg


1 tablespoon unsalted butter
1 1/2 tablespoons all-purpose flour
1 3/4 cups chicken stock
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper


1. Melt 1 tablespoon butter in a small saucepan over medium heat. Add flour to pan, and cook for 3 minutes, stirring frequently with a whisk. Gradually add chicken stock, stirring with a whisk until smooth, and bring to a simmer. Simmer for 10 minutes, stirring occasionally until slightly thick, and stir in 1/4 teaspoon salt and 1/8 teaspoon black pepper.

James Peterson,

Cooking Light

April 2009
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