Preparation of Roux { Blond Roux}
Preparation of stock
Velouté Sauce (Classic French Stock-Based White sauce
Learn how to make authentic Velouté sauce — one of the five French mother sauces — using a white roux and light stock. Ideal as a base for countless classic French dishes and sauces.
Ingredients (Yields approx. 1 liter)
White Stock (chicken, veal, or fish) – 1 liter (4 cups), warm
Unsalted Butter – 70 grams (5 tablespoons)
All-Purpose Flour – 70 grams (about ½ cup)
Salt – to taste
White Pepper – to taste (optional)
Instructions
Begin by warming the stock in a saucepan over low heat. The stock should be hot but not boiling when added to the roux. This prevents lumping and ensures smooth incorporation.
In a separate heavy-bottomed saucepan, melt the butter gently over medium heat. Once melted, add the flour and whisk continuously to form a roux. Cook the roux for 2 to 3 minutes without allowing it to brown, maintaining a pale, blond color.
Slowly add the warm stock to the roux in small increments, whisking constantly to maintain a smooth texture. Once all the stock is incorporated, increase the heat slightly and bring the sauce to a gentle simmer.
Reduce the heat to low and let the sauce simmer for 20 to 30 minutes. Stir regularly to avoid sticking or scorching. As it simmers, the sauce will thicken and take on a smooth, glossy texture.
Season with salt and white pepper to taste.
For a refined finish, strain the sauce through a fine mesh sieve or chinois to remove any lumps and ensure a silky consistency.
Cooking Tips
Use a light, clear stock made from chicken, veal, or fish — depending on your intended use. For poultry dishes, chicken stock is ideal; for seafood, opt for fish stock. Always simmer gently to avoid over-reducing the sauce or breaking the emulsion. A well-cooked blond roux is crucial for flavor and structure.
Nutrition Facts (Per 100g approx.)
Calories: 95
Fat: 6g
Carbohydrates: 7g
Protein: 3g
Sodium: 180mg
Calcium: 20mg
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