Recipe BookKitchen FoundationsSauces & Jus

Chicken Velouté

Name: Chicken Velouté
Yield: Approximately 1 L sauce
Ingredients: 80 g Blond roux; 1 L White Chicken Stock; 4 g Salt; 0.5 g White pepper

Pale chicken stock and blond roux, simmered to a smooth, spoon-coating sauce.

Chicken Velouté prepared as described in the recipe

Pale chicken stock and blond roux, simmered to a smooth, spoon-coating sauce.

Approximately 1 L sauce

Cook this

Ingredients

Batch

Blond roux80 g
White Chicken Stock1 L
Salt4 g
White pepper0.5 g

Method

Warm the unsalted chicken stock. Warm blond roux in another saucepan.
Whisk stock gradually into roux until smooth. Bring to a gentle simmer.
Simmer for 25 to 30 minutes, skimming the surface and stirring so the base cannot catch.
Strain, taste and season. If too concentrated, loosen with hot stock to the stated batch yield, adjusted for your chosen batch size.

Chef’s notes

Pale chicken stock gives a classical chicken velouté. Fish and veal versions use their own stocks explicitly.
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.

Chicken Velouté

Ingredients

Method

Chef’s notes

Keeping

Allergens and diet

Used in

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