When it comes to sauces that add depth and richness to any dish, few options are as versatile and mouth-watering as a good velouté. This classic French sauce is made by combining a roux with cream or milk, then flavoring it with aromatics and spices. In this article, we’ll be exploring 18 different creamy velouté sauce recipes that can elevate everything from chicken and seafood to vegetables and more. Whether you’re looking for a comforting side dish or a decadent main course, these veloutés are sure to satisfy.
From classic combinations like chicken and mushroom to bold twists featuring truffle oil and smoked paprika, our recipe roundup has something for everyone. So grab your chef’s hat and let’s dive into the world of creamy velouté sauces!
Classic Chicken Velouté Sauce
A rich and creamy sauce made with chicken stock, cream, and butter, perfect for serving over cooked chicken or vegetables. This classic velouté sauce is a staple of French cuisine.
Ingredients:
– 2 cups chicken stock
– 1/2 cup heavy cream
– 2 tablespoons (1/4 stick) unsalted butter
– 2 tablespoons all-purpose flour
– Salt and pepper, to taste
– Fresh parsley or thyme, for garnish (optional)
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the flour and whisk until smooth, cooking for 1 minute.
3. Gradually add the chicken stock, whisking continuously to prevent lumps.
4. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 15-20 minutes
Seafood Velouté with Shrimp and Scallops
Experience the rich flavors of the sea with this velvety smooth soup, featuring succulent shrimp and scallops.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 12 jumbo scallops
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 cup heavy cream
– 1/2 cup fish stock (or chicken stock)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, melt butter over medium heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add shrimp and scallops; cook for 2-3 minutes, or until pink and opaque.
3. Sprinkle flour over the seafood mixture; cook for 1 minute, stirring constantly.
4. Gradually add heavy cream and fish stock, whisking continuously to avoid lumps. Bring to a simmer.
5. Reduce heat to low and let soup simmer for 10-12 minutes or until thickened slightly.
6. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Mushroom Velouté Sauce with Thyme
Mushroom Velouté Sauce with Thyme Recipe
Summary:
Elevate your dishes with this rich and creamy mushroom velouté sauce, infused with the earthy flavor of thyme. Perfect for serving over pasta, poultry, or as a dip.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 tablespoon all-purpose flour
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 sprigs fresh thyme
– Salt and pepper to taste
Instructions:
1. Melt butter in a large saucepan over medium heat.
2. Add chopped onion and cook until translucent, about 5 minutes.
3. Add sliced mushrooms and cook until they release their liquid and start to brown, about 10 minutes.
4. Add garlic, flour, chicken broth, and heavy cream. Whisk until smooth.
5. Bring mixture to a simmer and cook for 2-3 minutes or until slightly thickened.
6. Stir in thyme sprigs and season with salt and pepper to taste.
Cooking Time:
15-20 minutes
Velouté Sauce with White Wine and Herbs
Elevate your dishes with this rich and flavorful velouté sauce, infused with the subtle notes of white wine and fresh herbs. Perfect for serving alongside roasted meats, fish, or as a dip.
Ingredients:
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 cup chicken broth
– 1/2 cup dry white wine
– 1/4 cup heavy cream
– 2 sprigs of fresh thyme
– 2 sprigs of fresh parsley
– Salt and pepper to taste
Instructions:
1. Melt butter in a medium saucepan over medium heat.
2. Add flour and whisk until smooth, cooking for 1 minute.
3. Gradually add chicken broth, whisking continuously, then bring to a simmer.
4. Add white wine and cook until reduced by half.
5. Stir in heavy cream and herbs; season with salt and pepper to taste.
6. Simmer for an additional 2-3 minutes or until sauce has thickened slightly.
7. Strain sauce through a fine-mesh sieve before serving.
Cooking Time: Approximately 15-20 minutes
Vegetable Velouté with Carrots and Leeks
This recipe brings together the sweet flavors of carrots and leeks in a rich and creamy velouté, perfect for a cozy evening meal or as a starter. With minimal ingredients and effort, this dish is sure to impress.
Ingredients:
– 2 large carrots, chopped
– 2 medium leeks, chopped (white and light green parts only)
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 tablespoons butter
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the chopped carrots and leeks in butter until tender, about 10 minutes.
2. Add the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
3. Use an immersion blender or transfer the mixture to a blender and puree until smooth.
4. Return the pot to medium heat and whisk in heavy cream. Bring to a simmer and cook for 5-7 minutes, or until slightly thickened.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped herbs or chives if desired.
Cooking Time: 30-40 minutes
Velouté Sauce with Tarragon and Lemon
A classic French sauce gets a bright twist with the addition of tarragon and lemon, perfect for serving with fish, chicken, or vegetables.
Ingredients:
– 2 tablespoons (30g) butter
– 2 tablespoons (30g) all-purpose flour
– 1 cup (250ml) whole milk
– 1/4 cup (60ml) freshly squeezed lemon juice
– 1 tablespoon chopped fresh tarragon leaves
– Salt and pepper to taste
Instructions:
1. Melt the butter in a medium saucepan over medium heat.
2. Add the flour and whisk to combine. Cook for 1 minute, or until lightly golden.
3. Gradually add the milk, whisking continuously to prevent lumps.
4. Bring the mixture to a simmer and cook for 5-7 minutes, or until thickened.
5. Remove from heat and stir in lemon juice and chopped tarragon.
6. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Turkey Velouté with Sage and Onions
This rich and savory soup combines tender turkey, sweet onions, and earthy sage in a creamy velvety broth, perfect for a cozy fall or winter evening.
Ingredients:
– 1 lb cooked turkey breast or thighs, diced
– 2 medium onions, thinly sliced
– 4 sprigs of fresh sage, chopped
– 2 tablespoons butter
– 2 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add sliced onions and cook until caramelized, stirring occasionally (about 15 minutes).
2. Add chopped sage and cooked turkey to the pot. Stir to combine.
3. Pour in chicken broth and bring mixture to a boil.
4. Reduce heat and simmer for 10-12 minutes or until flavors have melded together.
5. Stir in heavy cream. Season with salt and pepper to taste.
6. Serve hot, garnished with additional sage leaves if desired.
Cooking Time: 25-30 minutes
Velouté Sauce with Roasted Garlic
Elevate your dishes with this rich and creamy velouté sauce infused with the deep, caramelized flavor of roasted garlic. Perfect for serving over poultry, seafood, or vegetables.
Ingredients:
– 2 heads of garlic
– 1 cup (250ml) chicken broth
– 1/2 cup (125ml) heavy cream
– 2 tablespoons unsalted butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Cut the top off each head of garlic, drizzle with a little water, and wrap in foil.
2. Roast the garlic for 45-50 minutes, or until tender and caramelized.
3. In a medium saucepan, melt butter over medium heat. Add roasted garlic and sauté for 1 minute.
4. Pour in chicken broth and bring to a simmer. Reduce heat to low and let cook for 5-7 minutes.
5. Stir in heavy cream and season with salt and pepper. Simmer for an additional 2-3 minutes or until the sauce has thickened slightly.
6. Serve immediately over your favorite dishes.
Cooking Time: 55-60 minutes
Spinach and Artichoke Velouté
A creamy and rich velouté that combines the flavors of spinach, artichoke hearts, and Parmesan cheese. Perfect for a special occasion or a cozy night in.
Ingredients:
– 2 cups fresh spinach leaves
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. In a large saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute.
2. Add the chopped artichoke hearts and cook for an additional 2-3 minutes or until they start to soften.
3. Add the fresh spinach leaves and cook until wilted, about 1-2 minutes.
4. Pour in the chicken broth and bring to a simmer. Let cook for 5-7 minutes or until the liquid has reduced slightly.
5. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Velouté Sauce with Dijon Mustard
Elevate your dishes with this creamy and tangy velouté sauce infused with the bold flavor of Dijon mustard. Perfect for accompanying chicken, fish, or vegetables.
Ingredients:
– 2 cups chicken broth
– 1 cup heavy cream
– 2 tablespoons butter
– 2 teaspoons all-purpose flour
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the flour and whisk to combine. Cook for 1 minute.
3. Gradually pour in the chicken broth, whisking continuously to prevent lumps.
4. Bring the mixture to a simmer and cook for 5 minutes or until it thickens.
5. Stir in the heavy cream and Dijon mustard. Season with salt and pepper to taste.
6. Serve warm over your favorite dishes.
Cooking Time: 15-20 minutes
Lobster Velouté with Brandy
This luxurious soup is a perfect blend of succulent lobster, velvety cream, and the subtle warmth of brandy. Serve it as an appetizer or main course for a truly unforgettable dining experience.
Ingredients:
– 1/2 pound lobster meat
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup brandy (optional)
– Salt and pepper to taste
Instructions:
1. Melt butter in a large saucepan over medium heat.
2. Add chopped onion and cook until translucent, about 3 minutes.
3. Add garlic and cook for an additional minute.
4. Sprinkle flour and whisk to combine; cook for 1-2 minutes.
5. Gradually add heavy cream and whole milk, whisking continuously.
6. Bring mixture to a simmer and cook for 5 minutes or until thickened.
7. Stir in lobster meat and brandy (if using). Season with salt and pepper to taste.
8. Serve hot, garnished with chopped chives or parsley if desired.
Cooking Time: 20-25 minutes
Velouté Sauce with Parmesan and Nutmeg
Velouté Sauce with Parmesan and Nutmeg Recipe
A classic French sauce, Velouté combines the richness of butter and cream with the savory flavor of Parmesan cheese. This recipe adds a hint of nutmeg for added depth.
Ingredients:
– 2 tablespoons (30g) unsalted butter
– 2 tablespoons (30g) all-purpose flour
– 1 cup (250ml) heavy cream
– 1/2 cup (120ml) whole milk
– 1/4 teaspoon salt
– 1/2 teaspoon grated Parmesan cheese
– 1/8 teaspoon ground nutmeg
Instructions:
1. Melt the butter in a medium saucepan over medium heat.
2. Add the flour and whisk to combine, cooking for 1 minute.
3. Gradually pour in the cream and milk, whisking constantly to avoid lumps.
4. Bring the mixture to a simmer and cook for 5 minutes or until it thickens slightly.
5. Remove from heat and stir in the Parmesan cheese and nutmeg.
6. Season with salt to taste.
Cooking Time: 10-12 minutes
Cauliflower Velouté with Crispy Prosciutto
Elevate your soup game with this elegant and flavorful recipe, featuring a silky smooth cauliflower velouté topped with crispy prosciutto.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons unsalted butter
– 1 onion, chopped
– 4 cups vegetable broth
– 1 cup heavy cream
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 6 slices prosciutto
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with butter, onion, and a pinch of salt. Spread on a baking sheet and roast for 20-25 minutes or until tender.
3. In a blender or food processor, puree roasted cauliflower mixture with broth, cream, and pepper.
4. Strain the soup through a fine-mesh sieve to desired consistency.
5. Meanwhile, preheat oven to 375°F (190°C). Place prosciutto slices on a baking sheet lined with parchment paper and bake for 10-12 minutes or until crispy.
6. Serve cauliflower velouté warm, topped with crispy prosciutto.
Cooking Time: 40-45 minutes
Velouté Sauce with Truffle Oil
Elevate your dishes with a decadent velouté sauce infused with the earthy flavor of truffle oil. This luxurious condiment is perfect for serving over roasted meats, vegetables, or as a dip.
Ingredients:
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 teaspoon Dijon mustard
– 1/4 teaspoon salt
– 1/4 teaspoon white pepper
– 1 tablespoon truffle oil
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the flour and whisk to form a smooth paste. Cook for 1 minute.
3. Gradually add the chicken broth, whisking constantly to prevent lumps.
4. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
5. Stir in the heavy cream, Dijon mustard, salt, and white pepper.
6. Remove from heat and stir in the truffle oil.
7. Serve warm or at room temperature.
Cooking Time: 10-12 minutes
Chicken and Mushroom Velouté Pie Filling
Transform your pie game with this rich and indulgent filling, packed with tender chicken, earthy mushrooms, and a velvety sauce.
Ingredients:
- 1 lb boneless, skinless chicken breast or thighs
- 2 cups mixed mushrooms (button, cremini, shiitake), sliced
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream or half-and-half
- Salt and pepper to taste
Instructions:
- In a large skillet, sauté the chicken, mushrooms, onion, and garlic in butter until the chicken is cooked through.
- Add flour and cook for 1 minute, stirring constantly.
Cooking Time: 20-25 minutes
Velouté Sauce with Fresh Dill and Cucumber
This refreshing velouté sauce combines the bright flavors of fresh dill and cucumber, perfect for a light summer meal or as a dip. With its creamy texture and herbaceous aroma, it’s sure to delight!
Ingredients:
– 1 cup (250 ml) chicken broth
– 1/2 cup (125 ml) heavy cream
– 2 tablespoons unsalted butter
– 1/4 cup fresh dill leaves and stems, chopped
– 1/2 cucumber, peeled and thinly sliced
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the chicken broth and bring to a simmer.
3. Reduce heat to low and let simmer for 10 minutes.
4. Stir in the heavy cream and chopped fresh dill.
5. Add the sliced cucumber and cook for an additional 2-3 minutes, or until heated through.
6. Season with salt and pepper to taste.
7. Serve warm or at room temperature.
Cooking Time: 15-17 minutes
Velouté Sauce with Smoked Paprika
Elevate your dishes with this rich and creamy velouté sauce infused with the deep flavor of smoked paprika. Perfect for serving over chicken, fish, or vegetables.
Ingredients:
– 2 tablespoons (30ml) butter
– 2 tablespoons (30g) all-purpose flour
– 1 cup (250ml) whole milk
– 1/2 cup (120ml) heavy cream
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
Instructions:
1. Melt the butter in a medium saucepan over medium heat.
2. Add the flour and whisk until smooth, cooking for 1 minute.
3. Gradually pour in the milk and heavy cream, whisking constantly.
4. Bring the mixture to a simmer and cook for 5-7 minutes or until it thickens.
5. Remove from heat and stir in the smoked paprika, salt, and pepper.
6. Strain the sauce through a fine-mesh sieve into a clean bowl.
Cooking Time: 10-12 minutes
Velouté Sauce with Caramelized Shallots
Elevate your dishes with this decadent velouté sauce infused with the deep sweetness of caramelized shallots. Perfect for accompanying roasted meats, vegetables, or as a dip.
Ingredients:
– 2 cups chicken broth
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 4 large shallots, thinly sliced
– 1/4 teaspoon salt
– 1/4 teaspoon white pepper
Instructions:
1. In a medium saucepan, melt butter over medium heat.
2. Add sliced shallots and cook for 20-25 minutes or until caramelized, stirring occasionally.
3. Remove from heat and set aside.
4. In the same saucepan, combine chicken broth, heavy cream, salt, and white pepper. Bring to a simmer over medium heat.
5. Reduce heat to low and whisk in the caramelized shallots.
6. Simmer for 10-15 minutes or until sauce thickens slightly.
Cooking Time: 30-40 minutes
Summary
Discover the versatility of creamy velouté sauce recipes! From classic chicken to seafood, mushroom, and vegetable-based options, there’s something for everyone. This collection of 18 mouthwatering sauces features flavors like white wine and herbs, tarragon and lemon, and roasted garlic. Whether you’re looking for a comforting side dish or a decadent main course, these velouté sauce recipes are sure to impress. With their rich, creamy textures and endless possibilities for variation, they’re perfect for special occasions or everyday meals. Treat your taste buds to a world of flavor with these deliciously versatile sauces!