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Veloute Sauce (Mother Sauce for Many Things Ex: Tetrazzini)

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“Many sauces are Veloute with special seasonings. Good strong chicken stock makes all the difference. Simple - omit cream and add 2 tbs flour. Vary 1/2 stock 1/2 wine. Allemande add 3 tbs parmesan. Lobster - use lobster stock and season with paprika and lemon, can add 2 egg yolks...serve over lobster. Olive and almond add .25 cup shredded toasted almonds and 8 pitted olives and lemon juice. Russian add chives, mustard and horseradish before cream and cook 2 minutes then lemon juice. Soubise boil 2 cups sliced onions 5 minutes, drain, puree and add to sauce. Mushroom add 1/4 cup sliced and cook 5 minutes.”
1 Cup

Ingredients Nutrition

  • 2 tablespoons butter
  • 3 tablespoons flour
  • 14 teaspoon salt
  • 1 pinch pepper
  • 1 cup chicken stock
  • 13 cup cream


  1. Melt butter then add flour, salt and pepper. Blend well.
  2. Slowly add stock. Bring to a boil and boil 2 minutes.
  3. Add cream.

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