Pasture Pro Veloute Sauce

What You’ll Need

• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups chicken, veal, or vegetable stock
• ¼ teaspoon kosher salt, plus more to taste
• ⅛ teaspoon white pepper
• 1 teaspoon unsalted butter, for finishing

Let’s Cook

1. Make the Blond Roux

Melt 2 tablespoons of butter in a heavy-bottomed saucepan over medium-low heat. Once melted, whisk in the flour. Continue whisking for about 2 minutes, until the mixture is smooth and lightly bubbling. The key here is to keep the roux blond. You want the flour cooked through without allowing the butter and flour to brown. This keeps the finished velouté light in color and delicate in flavor.

2. Add the Stock

Slowly whisk in 1 cup of stock. Keep whisking as it comes together to prevent lumps from forming. Once smooth, gradually whisk in the remaining 1 cup of stock, followed by the salt and white pepper. Increase the heat to medium and bring the sauce to a gentle simmer, whisking frequently.

3. Thicken the Sauce

Once the sauce begins to gently bubble, continue cooking and whisking for about 2 minutes. The sauce should become smooth and lightly thickened, with a consistency that coats the back of a spoon. If your velouté becomes too thick, simply whisk in a little additional stock until you reach your desired consistency.

4. Finish & Serve

Remove the sauce from the heat and whisk in the remaining teaspoon of butter for a silky finish. Taste and adjust the seasoning as needed. Serve immediately over roasted or grilled chicken, pork, vegetables, or use it as the base for soups, pot pies, and other creamy sauces. Enjoy!