YIELD : 2QT ( 2 L )
U.S., METRIC, INGREDIENTS
4 fl oz, 125 mL, Clarified butter
4 oz, 125 g, White mirepoix, small dice
4 oz, 125 g, Flour
2.1⁄2 qt, 2.5 L, White stock (veal, beef, chicken, or fish)
Sachet d’épices:
1, 1, Bay leaf
1⁄2 tsp, 2 mL, Dried thyme
1⁄2 tsp, 2 mL, Peppercorns
3–4, 3–4, Parsley stems
as needed Salt (see step 7)
as needed White pepper (see step 7)

The three velouté sauces are the bases of many variations. Instructions for the small sauces
indicate which of the three to use. If more than one is given, the choice depends on what you
are serving it with.
Note: In North America, chicken velouté is used much more often than veal velouté.
Many of the sauces at one time made with veal stock are now made with chicken stock.

1. Review instructions for making and incorporating roux (Roux recipe).
2. Heat the clarified butter in a heavy saucepot over low heat. Add mirepoix and sweat the vegetables without browning them.
3. Add flour and make a blond roux. Cool roux slightly.
4. Gradually add the stock to the roux, beating constantly. Bring to a boil, stirring constantly. Reduce heat to a simmer.
5. Add the sachet.
6. Simmer the sauce very slowly for 1 hour. Stir occasionally, and skim surface when necessary. Add more stock if needed to adjust consistency.
7. If the velouté is to be used as is, season to taste with salt and white pepper. But if it is to be used as an ingredient in other preparations, do not season velouté.
8. Strain through a china cap lined with cheesecloth. Cover or spread melted butter on surface to prevent skin formation.

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