Recipe of Veloute


It is a basic blond sauce. It is prepared from blond (light brown) roux and stock. Veloute gets its name from the type of stock used.

[e.g – (i) fish stock and blond roux – Fish veloute.    (ii) Chicken stock and blond roux – Chicken veloute.]

Recipe of Veloute:

Ingredients: ( 1 litres)

Butter – 90 gms

Flour – 90 gms

Stock  (chicken or veal or fish ) – 1 litres

Mushroom trimmings – 25 gms


In a thick bottomed pan. Prepare blond roux.

Add cold stock into the roux, stir vigorously to avoid lumps.

Add mushroom trimmings.

Simmer gently for one hour, stirring frequently with a wooden spoon.

Pass through a fine strainer and cover with butter, to prevent the formation of skin.

N.B :-Fish veloute should be cooked for 20 minutes only and wine should be added at a later stage.


2 Responses to Recipe of Veloute

  1. Pingback: Food Recipes

  2. Pingback: Sauce Recipes

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