Sauce Veloute


2 tablespoons butter
2 tablespoons flour
2 cups clear chicken, veal or any other fowl soup (or white stock)
1 cup chopped mushroom or mushroom stalks
salt and ground white pepper to taste


  • Melt butter, add flour and slowly fry until golden brown. 
  • Add soup or stock little by little, stirring constantly. 
  • Season with salt and white ground pepper and cook for about 25 to 35 minutes, than pass through a sieve. 
  • Serve hot with any kind of meat.

NOTE: The chief ingredient of this useful sauce is good white stock (no beef).

Real Cooking

A sauce is a thick liquid which can be used to add flavour to food, to moisten it and/or make it look more attractive on the plate.

Sauces form an important part of traditional French cuisine. These French-style sauces are thickened with starch or roux (flour cooked in butter) and fall into two basic categories:
- Brown sauces, which are based on demi-glace, a reduction of browned veal and beef bones
- White sauces, based on velouté, a reduction of the meat and bones of veal, chicken or both, or of fish.

Also important in French cuisine are the following types of sauces:
- Béchamel; family sauces, based on flour &  thickened milk
- "Emulsified sauces", which use eggs as emulsifiers to combine normally immiscible ingredients such as oil and vinegar
- "Butter sauces", in which butter fat is re-emulsified back to a state resembling the original