How to Make Velouté

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The Chopping Block's Owner and Chef Shelley Young demonstrates how to make Velouté, one of the five "mother" sauces of classical French cuisine.
Velouté Sauce
2 tablespoons unsalted butter
1 shallot, minced
2 tablespoons flour
2 cups chicken stock, cold
1/2 cup dry white wine
Salt & pepper, to taste
1 tablespoon fresh tarragon, chopped
1 teaspoon Dijon mustard
2 tablespoons cold butter
Melt butter in medium stockpot. Add shallot and saute until translucent. Add flour and stir. Cook for a couple of minutes. Add stock and whisk. Add wine. Simmer on medium heat for 15 minutes, stirring occasionally. Once the sauce has reduced and clings to spoon, turn heat to low. Season with salt and pepper. Stir in tarragon, mustard and 2 tablespoons cold butter. Taste for seasoning and serve.

[@inspiration5808]

This sauce is so good even the angels in heaven would love it................

[@DoAnythingNew]

I don't know if you make the best Veloute because I just started cooking. But you are by far the best teaching cook on youtube. Thank you for keeping your teaching so simple and without so much extra that you loose what is being taught.. You are an amazing teacher.

[@choppingblock]

Thank you so much for watching. Happy cooking!

[@karlarobleto6282]

Thank you chef, easy to make, a lot less complicated than the veloute sauce I made in cooking school.

[@choppingblock]

Thanks so much for watching!

[@marknarouz4337]

Thanks very much you are the best chef in the world

[@choppingblock]

Thanks for watching!

[@jasonkramer9215]

Great video! I love love love your kitchen. I know how to make velouté but I am always studying ya know? And I never would have thought to use mustard, but with the shallot and tarragon, oh my. I can't wait to try this myself. Thanks again chef.

[@choppingblock]

Thanks for watching Jason!

[@sayitloudpartygames]

Thank you for this!...Gorgeous kitchen!

[@djibrilconte3761]

❤

[@JonnRamaer]

Well conveyed instruction! Thank you.

[@choppingblock]

Thanks for watching!

[@sarojsahu2520]

❤️osm chef ❤️🙏

[@efrenjr.villapando3385]

Nice work Ellen de Generes!

[@BarbGhig]

Looks great...thanks so much for the video!

[@choppingblock]

Thanks Barb!

[@christrenning988]

This video is really excellent - would be great if you could use Metric units along with Imperial - but this is an excellent tutorial.

[@DreadedEnigma]

She likes the black pepper :)

[@ben94_]

thank you!

[@chrispin3604]

What’s the difference between liason and veloute ?

[@choppingblock]

Liaison is the process of thickening a sauce, typically with a mixture of cream and egg yolks. Veloute is one of the French Mother sauces thickened with a blond roux.

[@netizen_cekal3184]

What stock you use chef?

[@choppingblock]

Homemade is always best!

[@netizen_cekal3184]

The Chopping Block i want to know.. what stock that chef use?

[@NoVeBrien]

Netizen Cekal chicken

[@angel_machariel]

Hi. Can you please define Velouté?

[@choppingblock]

A Freethinker Veloute is one of the five "Mother Sauces" of classical French cuisine. The term velouté is from the French adjectival form of velour, meaning velvet. Hope this helps!

[@ajrahi]

+The Chopping Block
Hi, can this be made without wine?

[@angel_machariel]

+Aja H The very definition of Velouté has nothing to do with wine. I've posted the definition before which is: Velouté = white stock + white roux. It's an exam question for cooks.Tarragon, mustard, salt, shallot, and so forth is optional and not part of the requirement when it comes to the very definition. The trick is to add spices and herbs which would match the type of meat/fish you're serving if you wouldn't have a Velouté to begin with. The mustard would add a freshness to fish, which is a light tasting dish usually anyway.

[@sameer4577]

Holyshit she looks like Ellen DeGeneres she is exactly like Ellen her accent her voice everything is same

[@marcforest6409]

I'm respect hamburger , please respect french cuisine

[@marcforest6409]

I,m so sorry velouté is a soup not spicy béchamel

[@Poffogo]

I saw no milk

[@CantEscapeFlorida]

no it's not it's a sauce.

[@thatguy1733]

Velouté is not a soup bro.... it’s a Sauce.