The Ferguson Recipes
| Velouté Sauce 🌄 💤 |
| Viet-Cajun Crawfish Boil 🌄 💤 ⏳ |
| Village Bakery's Welsh Cakes 🌄 💤 |
| Viral TikTok Cinnamon Rolls with Heavy Cream 🌄 💤 |
| Vodka Sauce 🌄 💤 ⏳ |
| Waakye 🌄 💤 ⏳ |
| Waffles 🌄 💤 ⏳ |
| Walking Tostada 🌄 💤 ✨ |
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.
Servings\Yield
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: 🥣 Sauces & Stocks, 🤯 Tips & Hints
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Velouté Sauce was added on May 16, 2025 and last updated on May 16, 2025.
🗂️ Categories: 🥣 Sauces & Stocks, 🤯 Tips & Hints
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Velouté Sauce was added on May 16, 2025 and last updated on May 16, 2025.
*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.
📄 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! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
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ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
📧 Contact!
🤐 Privacy Policy: I don't share your information with anyone; I don't even know how!
📜 Terms of Service: Be nice!
ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
📧 Contact!
📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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