Recipe BookKitchen FoundationsSauces & Jus

Mild Curry Velouté

Name: Mild Curry Velouté
Yield: Approximately 750 g sauce
Ingredients: 600 g Chicken Velouté; 80 g Onion, finely diced; 20 g Butter; 8 g Mild curry powder; 100 ml Coconut milk; 10 ml Lime juice

A mild curry-infused velouté with coconut milk and a bright lime finish.

Mild Curry Velouté prepared as described in the recipe

A mild curry-infused velouté with coconut milk and a bright lime finish.

Approximately 750 g sauce

Cook this

Ingredients

Batch

Chicken Velouté600 g
Onion, finely diced80 g
Butter20 g
Mild curry powder8 g
Coconut milk100 ml
Lime juice10 ml

Method

Sweat onion in butter for 8 minutes; stir in curry powder for 30 seconds.
Add velouté and coconut milk and simmer for 10 minutes.
Blend and pass if desired. Finish with lime juice off heat and taste.

Chef’s notes

Use a curry powder with a declared ingredient list; some contain mustard. Suitable for poached chicken or roast squash.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Celery. Milk. Wheat.

Also in the Recipe Book

Chicken Velouté

Last refined · October 2026