Veal Velouté Sauce

Veal Velouté Sauce
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Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Servings: 16 servings
Nutrition Facts (per serving)
54 Calories
4g Fat
2g Carbs
2g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 54
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 11%
Cholesterol 13mg 4%
Sodium 54mg 2%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Protein 2g
Calcium 8mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Velouté is one of the five mother sauces of classical cuisine. It can be made with any white stock, but this version, the veal velouté, is made with veal stock. There's also a chicken velouté and a fish velouté.

Veal velouté is the basis for the traditional Allemande sauce, as well as the classic Aurora sauce, the Poulette sauce, and many others.

Note that the velouté is not itself a finished sauce — that is to say, it isn't typically served as is. You could, however, simply season it with salt and pepper and use it much as you would a basic gravy.


  • 6 cups veal stock
  • 2 ounces clarified butter
  • 2 ounces all-purpose flour

Steps to Make It

  1. Heat the veal stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.​

  2. Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over medium heat until it becomes frothy. Don't let it turn brown, though — that'll affect the flavor.​

  3. With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated into the butter, giving you a pale-yellow-colored paste. Heat this paste (which is called a roux) for another minute or so to cook off the taste of raw flour.​

  4. Using a wire whisk, slowly add the hot veal stock to the roux, whisking vigorously to make sure it's free of lumps.​

  5. Simmer for about 30 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface.​

  6. The resulting sauce should be smooth and velvety. If it's too thick, whisk in a bit more hot stock until it's just thick enough to coat the back of a spoon.​

  7. Remove the sauce from the heat. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.​

  8. Keep the velouté covered until you're ready to use it.

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