Velouté is another of the French “mother” sauces that continues to play a role in modern day cooking. It’s a good assumption that if you celebrate Thanksgiving, you’ve eaten this sauce because turkey gravy (or chicken for that matter) is veloute. It’s one of the two classic mother sauces that is stock based. Veloute is made with light stock like chicken, turkey, veal or even fish.
Velouté sauce is basically just a béchamel with stock added instead of milk or cream. While gravy may be the most familiar use for this sauce, it has many others as well. If you have ever eaten chicken pot pie, you have had veloute sauce, although some recipes may be fortified with cream or milk which transforms it into a Supreme Sauce
Just like béchamel and the other mother sauces, many smaller sauces can be made from veloute with the addition of just a few ingredients to create a whole new sauce. Besides the above mentioned Sauce Supreme, Sauce Vin Blanc (white wine sauce) and Sauce Allemande are all variations on the classic Veloute. There are other sauces made from these, including Sauce Poulette, Sauce Bercy and Sauce Normandy, just to name a few.
Basic Velouté Sauce
1/3 cup flour
1/3 cup butter
1 quart chicken stock
Salt and pepper to taste
Melt butter in a Dutch oven or other large pot over medium heat. Add flour and cook for a couple of minutes to cook out raw taste of flour. Do not allow the roux to brown. Whisk in the chicken stock until mixture is smooth. Stirring constantly, continue to cook until the sauce is thickened and bubbly. Reduce heat; cook and stir for another 2-3 minutes. Remove from heat and Season to taste with salt and pepper.
To make Supreme Sauce:
Prepare Velouté as instructed above, but add 1 cup warmed cream to mixture once it has thickened and is bubbly. Return to a simmer; remove from heat and whisk in 1 tablespoon butter. Season with salt and pepper to taste.