veloute sauce

Mother Sauces: Velouté  Sauce

A few weeks ago, I introduced the first of the five Mother Sauces, and shared a recipe for Sauce Tomat.  If you didn’t get a chance to check out that post, you may be asking what are Mother Sauces?  Mother Sauces are a collection of five basic French sauces that are the basis, or foundation, for many other sauces and dishes.

The five French Mother Sauces are: 

  • Sauce Tomat
  • Béchamel Sauce
  • Velouté Sauce
  • Espagnole Sauce 
  • Hollandaise Sauce

I will be making each of the five mother sauces over the next month or so, and sharing them here. The sauce I am making today is one of the easiest sauces, the Velouté sauce.   

All of the mother sauces above, can be transformed into “Daughter Sauces”.  The daughter sauces for Velouté  sauce are: 

  • Albufere sauce
  • Allemande sauce
  • Bercy sauce
  • Poulette sauce
  • Aurore sauce
  • Hungarian sauce
  • Sauce ravigote
  • Sauce Vin Blanc
  • Normande sauce
  • Supreme sauce
  • Venetian sauce
  • Wine sauce

By learning how to prepare Velouté  sauce, you are well on your way to being able to prepare 12 other sauces!  I love the concept of learning the five mother sauces, because it really gives you a strong foundation from which you can build and expand! 

Velouté sauce is easy to prepare, and can be quickly transformed into a sauce for a number of different dishes!  Here is how to make Velouté  sauce: 

homemade veloute sauceVelouté Sauce

  • 3 tbsp butter
  • 3 tbsp flour 
  • 2 cups chicken stock 
  • salt and pepper to taste 

Melt butter in a saucepan over medium heat. Whisk in flour, and allow to cook for 1 – 2 minutes.  Slowly whisk in stock, 1/2 cup at a time, until the sauce is smooth.  Stir in salt and pepper to taste.    

Bring Velouté sauce to a boil, then reduce heat to low, and simmer for 15 minutes.  

I decided to turn this Velouté sauce into Sauce Vin Blanc, for an indulgent lunch.  I poured it over whole wheat pasta, and tossed in a medley of roasted heirloom carrots, bell peppers and cherry tomatoes.  Yum! 

sauce vin blanc

Mother Sauces: Velouté Sauce
Cook time
Total time
Serves: 2 cups
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups chicken stock
  • salt and pepper to taste
  1. Melt butter in a saucepan over medium heat. Whisk in flour, and allow to cook for 1 - 2 minutes. Slowly whisk in stock, ½ cup at a time, until the sauce is smooth. Stir in salt and pepper to taste.
  2. Bring Velouté sauce to a boil, then reduce heat to low, and simmer for 15 minutes.


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2 Responses to Mother Sauces: Velouté Sauce

  1. Corinne says:

    I love this! It’s like an online cooking class. I am so glad you are taking them one by one since this way it seems quite simple. I’m excited to learn the rest! Hopefully then you’ll move on to sharing some recipes to use them in. 😉

  2. Susan says:

    Andrea, you are educating me on French cooking. I’m fascinated by these mother and daughter sauces (because I have 2 daughters?)

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