Use this delicious Velouté sauce recipe to make a sauce that goes well with most kinds of meat – chicken, beef or mutton.

Velouté Sauce

Velouté Sauce

Delicious sauce for any meat dish
5 from 2 votes
Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Sauce
Cuisine South African
Servings 250 ml
Calories 5 kcal


  • 25 gram butter
  • 25 gram flour
  • 250 ml hot chicken, white, fish or vegetable stock
  • mushroom peelings or stems optional
  • 2 ml lemon juice
  • 2 ml salt
  • 1 egg yolk optional
  • 30 ml double cream optional


  • Melt the butter in a saucepan over low heat, remove from the stove and stir in the flour. Return to the stove.
  • Cook over low heat, stirring continuously to make a white roux approximately 3 minutes.
  • Remove from the stove and gradually add hot but not boiling stock, stirring all the time.
  • Add the mushrooms if desired.
  • Return to the stove, bring to the boil, then simmer for 10 minutes.
  • Strain through a fine sieve and season with salt and lemon juice.
  • For a richer sauce, add the egg yolk and cream: Whisk the egg yolk and cream together in a bowl.
  • Add 25 ml of the hot sauce to the egg mixture, whisking all the time.
  • Pour the egg sauce mixture into the saucepan in a thin stream, whisking continuously.
  • Return the saucepan to the stove, bring to boiling point and serve immediately.


  • The mushrooms are optional but give extra flavour. Use 3 to 4 mushrooms for every 250 ml stock.
  • Use butter rather than margarine for a richer taste.
  • Do not allow a Velouté Sauce to boil after adding the egg and cream.


Calories: 5kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 174mgFiber: 1gSugar: 1gVitamin A: 5IUCalcium: 1mgIron: 1mg
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