Chicken velouté

Ingredients

• 50 gbutter
• 50 gplain flour
• 500 ml (½ litre)chicken stock
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Make the roux

   Melt the butter in a non-stick saucepan. Take it off the heat, stir in the flour thoroughly and keep mixing for a few minutes to prevent lumps.

2. 2

   Toast the flour

   Season with salt and pepper, then return the pan to the heat. Stir continuously until the roux is just golden.

3. 3

   Add the stock

   Pour in the boiling chicken stock a little at a time. Cook for about 8 minutes, stirring all the while.

4. 4

   Adjust seasoning

   Taste and add more salt or pepper if needed, then remove the pan from the heat.

What is chicken velouté?

Velouté is a classic French-style smooth sauce thickened with a roux and stock. This Italian-published version uses chicken stock and a short stovetop method.

The butter and flour provide body, while gradual addition of hot stock helps make a silky sauce without lumps.

Nutrition and macros by portion

The nutrition label shows one serving as written: 140 calories, 2g protein, 9g carbs, 10g fat.

The flour supplies most of the carbohydrates, while butter contributes most of the fat and saturated fat; chicken stock adds a modest amount of protein. Serve a measured portion alongside chicken and vegetables to make the meal more substantial and varied.

Why the roux matters

Butter first: melt it gently so it does not brown before the flour is added.

Flour next: stirring it into the butter off the heat gives you time to combine the two evenly. A pale, just-golden roux keeps the sauce mild in flavour.

Adding stock smoothly

Hot stock: bring it to the boil before you start adding it, as directed. Pour in only a little at a time and stir well between additions.

Keep stirring: steady mixing as the sauce thickens helps prevent lumps from forming at the base or sides of the pan.

How to judge the finish

Colour: the roux should be just golden, not deeply browned. Once the stock is in, the sauce should become smooth and lightly thickened during its 8-minute cook.

Texture: stir continuously and check how the sauce coats the spoon. If it seems too thick, a small splash of hot stock can loosen it.

Seasoning to taste

Stock varies in saltiness, so season the roux lightly and taste again at the end before adding more. Black pepper adds gentle warmth without taking over the chicken flavour.

What to serve it with

Serve the velouté with roast or poached chicken, or spoon it over vegetables and potatoes. It can also be used as a base for other creamy sauces.

Recipe notes & tips

• Use a saucepan with enough room to whisk comfortably as the stock goes in.
• Keep the stock hot so it blends into the roux readily.
• Add the stock gradually rather than pouring it all in at once.
• Stir around the base and corners of the pan to catch any flour that might stick.
• Taste before the final seasoning, especially if your stock is already salty.

Variations

• Herb finish: stir in finely chopped parsley just before serving.
• Peppery version: add a little extra black pepper at the end.
• Creamier sauce: stir in a small splash of cream after cooking.
• Mushroom addition: cook finely sliced mushrooms separately and fold them through the finished sauce.
• Thinner consistency: whisk in a little extra hot chicken stock until it reaches the texture you want.

Common mistakes to avoid

• Lumpy roux: take the pan off the heat while incorporating the flour and stir until evenly combined.
• Adding stock too quickly: pour it in small amounts and mix thoroughly between additions.
• Leaving the sauce unattended: stir continuously during the stock stage so it does not catch on the pan.
• Over-browning the roux: remove it from the heat once it is just golden.
• Over-seasoning early: taste the finished sauce before adding extra salt, since stock can already be salty.

How to store

Cool the sauce promptly and keep it in a covered container in the fridge for up to 2 days. Reheat gently in a saucepan, stirring often; add a little stock if it has thickened too much.

Frequently asked questions