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Veloute Sauce

The Veloute is French word for “velvety“. It is a savory sauce made from “Blonde Roux” (flour & butter cooked well till it turns light golden brown). Once the mixture is cooked well, chicken stock is added to it. The flavor is neutral and bland to the tongue.


  • Flour – 100 gms
  • Butter – 100 gms
  • Chicken Stock – 1 litre


  • Melt the butter in thick bottom pan.
  • Add the flour and mix in till it turns light golden brown
  • Cook out to a sandy texture over gentle heat without changing color
  • Allow the roux to cool
  • Gradually add the boiling stock
  • Stir until smooth & boiling
  • Allow to simmer approx 1 hour
  • Pass through a fine strainer

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