Veloute Sauce

Velouté sauce is a classic French sauce made from a roux and light meat stock.

A smooth, velvety, and versatile base for many dishes.

This sauce is absolutely amazing served with our Parmesan Crusted Chicken and Bacon dish.

Ingredients

6 tablespoons butter
6 tablespoons flour
2 cups chicken broth, plus either 1 spoonful of chicken bouillon granules, or 1 chicken bouillon cube
Salt and pepper

2 min

Prep Time:

5 min

Cook Time:

7 min

Total Time:

Tags:

Servings:

Condiment

Course:

Human

Human or Dog:

Published:

June 4, 2026

1. In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes.

2. Whisk in half of the stock until smooth; it will thicken as it nears boiling.

3. If too thick, add more stock a little at a time until it is of the consistency of heavy cream.

4. Season with salt and pepper to taste.

Notes:

Veloute: From the French; velvety

A perfect accompaniment for fried chicken, breaded veal patties, and parmesan crusted chicken.

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