Poultry velouté sauce

A refined base for countless sauce variations.
Total Time: 40 minutes
Course: Main course, Starter
Cuisine: French
Keyword: Bechamel sauce, French sauces, Poultry velouté sauce, velouté, White sauce
Servings: 4
Calories: 160kcal


  • 120 Gr White roux (ratio 60gr butter – 60gr flour)
  • 1 l Chicken broth
  • salt (to taste)
  • pepper (to taste)


  • 1 Dl cream
  • 1 egg yolk


  • Melt the butter in a saucepan over medium heat.
  • Add the flour and stir constantly with a wooden spoon or whisk for about 3-4 minutes, without browning, to form a roux.
  • Gradually add the poultry broth, stirring constantly to avoid lumps.
  • Bring the sauce to a boil, then reduce the heat. Let it simmer gently for about 30 minutes, stirring frequently.
  • Strain the sauce to remove any lumps.
  • Season with salt and white pepper.
  • Strain the sauce to remove any lumps and serve warm.


Calories: 160kcal

  • For a richer flavor, you can add a drizzle of cream at the end of cooking.
  • This sauce serves as the basis for many other sauce variations. For example, you can add mushrooms, herbs, or wine to adjust the flavor.

Our recipes for white sauces

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