Chicken Veloute Sauce




Yield ; 20 oz.





2 C. Chicken Stock

1 pc. Bay Leaf

Salt & White Pepper, To Taste

Blond Roux, As Needed



Method -

In a saucepan heat the chicken stock until simmering, add a little roux and wisk it together, add the remaining seasonings and bring to a simmer.

Add roux until the sauce has a medium thick consistency and can easily coat a spoon.

Strain the sauce through a chinoise strainer. This strainer will make the sauce smooth. Taste and adjust seasonings with salt and pepper. Cover the sauce and keep hot on a double boiler until need or cool off and refrigerate.


Chefs Note: This sauce is used to make Supreme sauce, Mushroom sauce, Chicken sauces, Vegetable and Seafood sauces.



Copyright 1999 - 2014 Chef Depot Inc.
All Rights Reserved.
Legal Notice and Copyright

Customer Service - E-mail us or phone:(630) 739-5200

Customer Feedback