Veal velouté sauce

Veal velouté sauce

A refined, velvety sauce from French cuisine.
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Gang: Main course, Starter
Cuisine: French
Keyword: Bechamel sauce, French sauces, veal velouté, velouté, White sauce
Totale Tijd: 40 minutes
Porties: 4
Calorieën: 225kcal



  • 1 Dl cream optional
  • 1 egg yolk


  • Melt the butter in a medium saucepan over medium heat.
  • Add the flour to the melted butter and stir well. This forms the roux. Let the roux bake for about 2-3 minutes without it discoloring.
  • While continuing to stir, slowly and gradually pour the veal broth into the pan. Make sure there are no lumps.
  • Bring the sauce to a boil and let it simmer for about 30 minutes over low heat, stirring frequently.
  • Strain the sauce through a fine sieve to achieve a smooth, velvety texture.
  • Mix the egg yolk and cream in a separate bowl.
  • Spoon some of the warm velouté sauce into the egg mixture and stir well. This helps to temper the eggs and prevent them from solidifying immediately.
  • Slowly add the tempered egg mixture back into the pan with the sauce, stirring constantly.
  • Heat the sauce slowly over low heat, but don’t let it boil. Keep stirring until the sauce thickens.
  • Season with salt and pepper.


Calories: 225kcal


  • For a thicker sauce, you can increase the amount of roux.
  • This sauce is the base for many other French sauces and can be further customized with other ingredients such as mushrooms, herbs, or wine.

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