Veloute (used for "Lobster enchiladas w/white wine sauce")

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“This sauce, used to prepare numerous white sauces, has a name that translates from French as "velvety, soft, and smooth to the palette". A truly excellent veloute should meet several criteria. The flavor of a veloute should reflect the stock used in its preparation: white veal, which will be nearly neutral in flavor: chicken: or fish. It is thickened with an appropriate amount of roux.”
2hrs 15mins
1 gallon

Ingredients Nutrition


  1. ---------BasicRoux-----------.
  2. Heat the clarified butter or oil in a pan over moderate heat.
  3. Add the flour all at once.
  4. Stirring constantly, cook over low heat until the roux is very pale ivory, about 8 minutes.
  5. ---------WhiteMirepoix--------.
  6. Cut the vegetables into an appropriate size, based on the cooking time of the dish.
  7. Add mirepoix to the recipe as directed.
  8. -----------Sachetd'Espices----------.
  9. Place all ingredients on a piece of cheesecloth approximately 4 inches square.
  10. Gather up the edges and tie with butcher's twine, leaving a long tail of string to tie to the stockpot handle.
  11. A standard sachet d'epices, French for"bag of spices," as with the bouquet garni, should be removed and discarded after enough flavor has been released into the stock or other preparation.
  12. ----------Veloute-----------.
  13. Thicken your stock with just enough roux for the proper texture.

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