Sauce Veloute

A classic French sauce.


  • 40 g butter
  • 32 g flour
  • 825 ml chicken or veal stock (or fish stock if fish sauce is required)
  • salt, pepper and a few drops lemon juice


  1. Melt the butter in a saucepan over low heat.
  2. Add the flour and combine, stirring continuously for 2 minutes.
  3. Gradually add the stock, stirring and bring to the boil.
  4. Simmer for 5 minutes, add salt and pepper and lemon juice.


Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register