The Ferguson Recipes
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| Velouté Sauce 🌄 🍽️ ⏰ |
| Viet-Cajun Crawfish Boil 🌄 💤 ⏳ |
| Vodka Sauce 💤 ⏳ |
| Waakye 🌄 💤 ⏳ |
Click to View Image
(Serving suggestion only*)
(Serving suggestion only*)
Ingredients
2 oz clarified butter or whole butter
2 oz flour
1 oz celery, small dice
1 oz parsnip, small dice
1 oz yellow onion, small dice
1 qt white stock
2 oz flour
1 oz celery, small dice
1 oz parsnip, small dice
1 oz yellow onion, small dice
1 qt white stock
(continued in the next column ↗️)
Sachet Ingredients:
½ bay leaf
¼ tsp thyme
¼ tsp peppercorns
2 parsley stems
Kosher salt, to taste
White pepper, to taste (optional)
½ bay leaf
¼ tsp thyme
¼ tsp peppercorns
2 parsley stems
Kosher salt, to taste
White pepper, to taste (optional)
Directions
In a sauce pot, warm up the stock you plan to use.
Add mirepoix (celery, parsnip, yellow onion) along with sachet ingredients to the stock. (🎯You can skip this part if you want to season the sauce with something else after finishing.)
In a medium sauce pot, melt butter over medium heat.
Whisk flour into butter to create a roux – be careful not to brown.
It should be about the consistency of wet sand.
In a medium sauce pot, melt butter over medium heat.
Whisk flour into butter to create a roux – be careful not to brown.
It should be about the consistency of wet sand.
Strain the stock (if you used the mirepoix and sachet).
Add the stock to the roux, whisking constantly.
❗Only add some of the stock at first and whisk until most of the lumps are gone, then slowly add the rest.
❗Only add some of the stock at first and whisk until most of the lumps are gone, then slowly add the rest.
Continue to heat and whisk until you reach a velvety consistency, adding more stock slowly as needed.
If the velouté is to be used as-is, season to taste with salt and white pepper.
If it is to be used as an ingredient in other preparations, do not season velouté.
Strain through a fine mesh strainer.
Evaluate the finished sauce.
Taste, season, and adjust as needed.
Cover or spread melted butter on surface to prevent skin formation.
Keep hot in a bain-marie, or cool in an ice bath for later use.
Click to View Image*
Discover the cornerstone of French cuisine with this classic Velouté Sauce recipe. This silky, stock-based masterpiece begins with a delicate white roux that's combined with white stock for a versatile foundation. Perfect for transforming into daughter sauces like Suprême or Vin Blanc, this elegant basic elevates poultry and seafood dishes to restaurant quality. Master this mother sauce and unlock countless culinary possibilities for your gourmet repertoire. - Claude
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
Servings
Yields approximately 3 cups (24 oz)
Nutrition Facts
Nutrition Per Serving (2 Tbsp) - Calories: 45; Total Fat: 3g (Saturated Fat: 2g); Cholesterol: 8mg; Sodium: 85mg; Total Carbohydrates: 3g (Dietary Fiber: 0g, Sugars: 0g); Protein: 1g; Calories from Fat: 27 (60%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
Once your Velouté is ready, you can transform it into Sauce Suprême by adding cream, creating a rich, velvety sauce often served with chicken. A Sauce Vin Blanc, perfect for pairing with fish and seafood, is made by infusing Velouté with white wine, enhancing its delicate flavor.
🧑🍳 The Cook:
Dave Ferguson
🔑 Keywords:
sauce,
french,
stock,
roux,
mother sauce
🗂️ Categories: 🆕 New Recipes, 🍶 Sauces & Dips, 🤯 Tips & Hints
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook
Velouté Sauce was added on May 16, 2025 and last updated on May 16, 2025.
🗂️ Categories: 🆕 New Recipes, 🍶 Sauces & Dips, 🤯 Tips & Hints
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook
Velouté Sauce was added on May 16, 2025 and last updated on May 16, 2025.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Have questions about a specific recipe? Feel free to reach out to us.
🔥 What's New?
05/16/25:
Classic French Mirepoix
05/16/25: Espagnole Sauce
05/16/25: Velouté Sauce
05/16/25: The Basics of The Five "Mother" Sauces
05/16/25: Béchamel Sauce
05/14/25: Onion Rings
05/13/25: Carrot Salad
05/12/25: Potato Bacon & Egg Pie
05/12/25: Crock-Pot Brown Sugar & Balsamic-Glazed Pork Tende...
05/12/25: Milk Bread
05/12/25: Pan Roasted Potatoes
05/12/25: Martha Stewart's One Pot Pasta
05/12/25: Pancetta Asparagus Sauté with Citrus
05/12/25: Everything But The Kitchen Sink Cookies
05/12/25: Easy Banana Bread
05/12/25: Pasta Carbonara
05/12/25: Jacques Pépin's Pork & Beans with Rice
05/11/25: Restaurant Style Hashbrowns
05/16/25: Espagnole Sauce
05/16/25: Velouté Sauce
05/16/25: The Basics of The Five "Mother" Sauces
05/16/25: Béchamel Sauce
05/14/25: Onion Rings
05/13/25: Carrot Salad
05/12/25: Potato Bacon & Egg Pie
05/12/25: Crock-Pot Brown Sugar & Balsamic-Glazed Pork Tende...
05/12/25: Milk Bread
05/12/25: Pan Roasted Potatoes
05/12/25: Martha Stewart's One Pot Pasta
05/12/25: Pancetta Asparagus Sauté with Citrus
05/12/25: Everything But The Kitchen Sink Cookies
05/12/25: Easy Banana Bread
05/12/25: Pasta Carbonara
05/12/25: Jacques Pépin's Pork & Beans with Rice
05/11/25: Restaurant Style Hashbrowns
🛠️ What's Changed?
05/16/25:
Make Ahead Blender Hollandaise
05/16/25: Hollandaise Sauce
05/16/25: Espagnole Sauce
05/16/25: Roux
05/16/25: The Basics of The Five "Mother" Sauces
05/16/25: Classic French Mirepoix
05/16/25: White Chocolate Macadamia Nut Chippers
05/16/25: Velouté Sauce
05/16/25: Béchamel Sauce
05/16/25: Beoreg
05/15/25: Ham Loaf
05/15/25: Basic Slow Cooker Turkey Breast
05/15/25: Cocktail Meatballs
05/15/25: Joe's Special
05/15/25: Make A Boxed Cake Mix Taste Like Bakery Cake
05/15/25: 5 Crockpot Chicken Ideas
05/15/25: 12 Tasty Substitutions When Cutting Carbs
05/15/25: Dill Sauce From Carl Ferguson Jr.
05/16/25: Hollandaise Sauce
05/16/25: Espagnole Sauce
05/16/25: Roux
05/16/25: The Basics of The Five "Mother" Sauces
05/16/25: Classic French Mirepoix
05/16/25: White Chocolate Macadamia Nut Chippers
05/16/25: Velouté Sauce
05/16/25: Béchamel Sauce
05/16/25: Beoreg
05/15/25: Ham Loaf
05/15/25: Basic Slow Cooker Turkey Breast
05/15/25: Cocktail Meatballs
05/15/25: Joe's Special
05/15/25: Make A Boxed Cake Mix Taste Like Bakery Cake
05/15/25: 5 Crockpot Chicken Ideas
05/15/25: 12 Tasty Substitutions When Cutting Carbs
05/15/25: Dill Sauce From Carl Ferguson Jr.
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