Velouté sauce
The classic mother sauce: a white or pale blond roux, made with vegetable stock, chicken stock, or fish stock, seasoned with pepper, and flavored with you…
Velouté is a smooth and creamy soup, perfect for cold days. This recipe guides you step-by-step to create a refined velouté.
Ingredients and directions
- Prep time10 min
- Cook time20 min
- Total30 min
- DifficultyEasy
- CostBudget
- Cooking methodsaucepan
- Estimated cost$2.34 $0.59 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
Ingredients
people
- $0.37
- $0.06
- $1.83
- $0.08
Prices from US supermarkets for 3 of 4 ingredients; Belgian prices for the rest.
Directions
- Melt the butter, add the flour, and cook, stirring constantly, until a pale yellow or blond roux forms.
- Gradually add the chosen broth, whisking constantly to prevent lumps from forming.
- Season with white pepper. ≈ 2 min
- You could optionally add a touch of port, Madeira, or sherry. ≈ 3 min
- You can enhance it with mushrooms, herbs, shallots, or caramelized onions. ≈ 3 min
- Cook over medium heat, stirring constantly, until the sauce is smooth and glossy.
The bill
Velouté sauce
- 40 g of butter$0.37
- 40 g of flour$0.06
- 500 ml of vegetable, chicken, or fish stock$1.83
- white pepper$0.08
Total$2.34
that's $0.59 per person
Estimated price; varies by store.
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