Velouté Sauce: Seasonal Chef Recipe


Get other recipes for Thanksgiving leftovers and step-by-step photos for this recipe by clicking here: Thanksgiving Leftovers: Seasonal Chef.

Velouté Sauce


  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken stock
  • Kosher salt
  • Freshly ground white pepper


  1. In a saucepan, over medium heat, melt the butter. Whisk in the flour and cook for 2 minutes. Whisk in the stock, ½ cup at a time incorporating after each addition to keep it smooth.
  2. Season with salt and pepper.
  3. Bring the liquid to a boil and reduce the heat to a low simmer and cook for 15 minutes.
  4. Remove from the heat and serve. If not using right away place in a bowl and cover with a layer of plastic wrap (don't worry, it won't melt!) to keep a skin from forming. Cool completely and place in the refrigerator until ready to use.


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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