Hey there, fellow home cooks!
Are you in the mood to elevate your dinner game? I’ve got a fantastic recipe for you today!
Let’s talk about chicken velouté sauce. It sounds fancy, but trust me, it’s super simple to whip up at home.
This creamy, delicious sauce will take your chicken dishes to the next level.
So, grab your apron, and let’s dive into this tasty adventure together!
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Ingredients
- 2 1/2 cups chicken broth
- 2 tablespoons clarified butter (about 1 ounce)
- 3 tablespoons all-purpose flour (about 1 ounce)
Step 1: Gather and Prepare Ingredients
Start by gathering your ingredients: 2 1/2 cups chicken stock, 1 ounce clarified butter (about 2 tablespoons), and 1 ounce all-purpose flour (about 3 tablespoons).
Once all ingredients are ready, proceed to the next step for preparation.
Step 2: Heat the Chicken Stock
Pour 2 1/2 cups of chicken stock into a medium saucepan and bring it to a simmer over medium heat.
Once simmering, reduce the heat to keep the stock hot but not boiling.
This will ensure the stock is ready to be incorporated into the roux later.
Step 3: Make the Roux
In a separate heavy-bottomed saucepan, melt 1 ounce of clarified butter over medium heat until it becomes frothy, but be careful not to let it turn brown.
Gradually stir in 1 ounce of all-purpose flour using a wooden spoon, incorporating it fully into the butter.
Continue stirring until you form a pale yellow paste known as roux.
Allow the roux to cook for a few minutes until it turns a light blond color, while ensuring it does not brown.
Step 4: Combine Stock with Roux
Using a wire whisk, slowly add the hot chicken stock to the roux in a gradual stream while whisking vigorously.
This helps in preventing the formation of lumps.
Continue whisking until the mixture is smooth.
Step 5: Simmer the Sauce
Simmer the combined mixture for about 30 minutes, adjusting the heat as necessary to maintain a gentle simmer.
Stir frequently with a whisk to prevent scorching or the formation of lumps.
The sauce will gradually thicken and reduce in volume by about half, resulting in a smooth, velvety consistency.
Step 6: Final Adjustments and Serve
Once the sauce has achieved the desired consistency, taste and adjust if it’s too thick by whisking in a bit more chicken stock for a thinner consistency.
Once perfect, serve as desired with your favorite dish.
