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Le Chaudron recipe
Sauce velouté de volaille
Chicken velouté sauce
⏱ 25 minServes 4Medium245 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 L (4¼ cups)flavorful chicken stock
50 g (2 oz)unsalted butter
50 g (2 oz)all-purpose flour
100 ml (½ cup)thick crème fraîche
1egg yolkto thicken
1 tbsplemon juice
1 pinchground white pepper
- 1 L (4¼ cups) flavorful chicken stock
- 50 g (2 oz) unsalted butter
- 50 g (2 oz) all-purpose flour
- 100 ml (½ cup) thick crème fraîche
- 1 egg yolk to thicken
- 1 tbsp lemon juice
- 1 pinch ground white pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Melt the butter in the saucepan over low heat without letting it color.
- Add the flour all at once and whisk for 2 minutes to make a pale blond roux.
- Gradually pour in the hot stock, whisking hard to prevent lumps.
- Keep whisking until it boils, then lower the heat and cook for 20 minutes, stirring regularly.
- Whisk the egg yolk and crème fraîche together in a bowl.
- Off the heat, whisk in the yolk mixture vigorously so the yolk thickens the sauce without cooking.
- Add the lemon juice, strain and adjust the seasoning before serving.
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