Veloute Sauce (White Stock Sauce)

Use our Kirk’s Classic Roux or Kirk’s Gourmet Roux to make the classic White stock based “Mother” sauce which forms the base for many sauces to accompany Fish, Pork or chicken. Veloute can be frozen to use as required to make it’s derivative sauces when you need to.

Prep Time: 1 minutes
Cook Time: 20 minutes
Photo of Veloute Sauce (White Stock Sauce) Recipe with Kirks Roux

Veloute Sauce (White Stock Sauce)

  • Ingredients

    • 1 litre of white stock – fish, chicken or pork.
    • 100gm (12Tsp) Kirk’s Classic Roux (or 80gm (10Tsp) Kirk’s Gourmet Roux).

  • Preparation

    1. Gently bring the stock to a simmer in a saucepan and add Kirk’s Classic Roux. Stir continuously until the Roux melts into the milk – approx 3 mins.
    2. Cook the mixture at a very low heat for for 10-15 mins, stirring occassionally until the sauce has thickened to the point were it will coat the back of a spoon without running off.
    3. We would recommended that you DO NOT season the basic Veloute, you can do this when preparing your finished sauce.