How to Make Velouté Sauce from Rotisserie Chicken Stock
Learn how to make velouté, a classic French mother sauce, using rotisserie chicken bones and veggie scraps. Perfect for pot pies, soups, and more!
or read on for step-by-step instructions with photos
Velouté: My Zero-Waste Approach to this Classic French Mother Sauce
Velouté sauce is one of the five French mother sauces, which form the foundation of classic French cuisine. The other 4 sauces are:
Béchamel: A creamy sauce made with milk and a white roux.
Espagnole: A rich, brown sauce made with brown stock and brown roux.
Hollandaise: A warm, emulsified sauce made with egg yolks, butter, and an acid like lemon juice or vinegar.
Tomate: A French tomato sauce made with roux, salted pork belly, tomatoes, aromatics, and stock.
What is Velouté Sauce? Velouté is made with a light-colored stock—typically chicken, veal, or fish—and thickened with a blond roux. Known for its light and velvety texture, velouté serves as a base for comforting dishes like chicken pot pie and soup or spooned over delicate meats like chicken, fish, or veal.
What is Roux? Roux is a thickening agent made by cooking equal parts butter and flour. The color—white, blond, or brown—depends on how long it’s cooked and affects the final flavor of the sauce. For instance, béchamel uses a white roux, while espagnole uses a brown one for a richer taste.
What Makes This Recipe Different
This recipe takes a resourceful, zero-waste approach:
Homemade stock from scraps: While prepping a chicken pot pie, I saved rotisserie chicken bones and vegetable scraps from the filling prep to make a rich, flavorful stock—using what would otherwise be thrown away. For more tips on repurposing scraps, read the full article on how to save kitchen scraps for stock next.
Velouté as the base for pot pie: The velouté became the perfect base for my pot pie filling. I added the cooked veggies and shredded chicken to the sauce, then topped it with a store-bought puff pastry crust for a somewhat fancy yet surprisingly easy meal. If you’re not making pot pie though, I have many ideas for other uses in serving suggestions.
Budget-friendly and efficient: By repurposing scraps, I created a gourmet meal that saves time, reduces waste, and stretches your grocery budget.
What’s Ahead in This Recipe
My Tips: Troubleshoot consistency, avoid lumps, and achieve the perfect silky texture.
Serving Suggestions: Creative ideas for using velouté in pasta, casseroles, and soups.
Substitutions: Explore flavor variations and derivative sauces like suprême or allemande.
Storage: How to store, reheat, or freeze velouté for future use.
FAQs: Quick answers to common questions, like how to prevent a skin from forming on the sauce and the differences between velouté vs. gravy.
But first, I’ll show you my step-by-step technique to turn humble kitchen scraps into a versatile, velvety sauce perfect for elevating your favorite dishes!
Rotisserie Chicken Pot Pie with Gruyère Puff Pastry Crust Recipe
What you’ll need
Ingredients
For the chicken stock:
chicken bones (from 1 rotisserie chicken)
2 cups vegetable scraps (onion skins, carrot peels, celery ends, leek tops, etc.)
herb stems (thyme, parsley, etc.)
1 bay leaf
1 teaspoon black peppercorns
3 quarts (liters) water
For the velouté sauce:
¾ cup butter (salted or unsalted)
¾ cup all-purpose flour
2 quarts (liters) homemade rotisserie chicken stock
salt, to taste
Equipment
Large stock pot
Fine mesh strainer
Medium saucepan
Spatula & whisk
Makes: 2 quarts/liters
Prep: 15 min Cook: 2½ hours
How to make it
Step 1
Make the stock.
Add the rotisserie chicken bones, vegetable scraps, herb stems, bay leaf, and peppercorns to a large stock pot. Cover with 3 quarts (liters) of water. Bring to a boil, then reduce to a simmer and cook uncovered for 1–2 hours. Skim off any excessive fat or foam that rises to the top.
After a couple of hours, the stock should smell amazing, look a little darker, and have reduced slightly. Strain it through a fine-mesh strainer and discard the solids.
You should end up with 2 quarts (liters) of stock. If it’s more concentrated, dilute it with water to reach 2 quarts. If you have more than 2 quarts, save the extra stock once it’s cool in the freezer—it’s perfect for soups or sauces later!
Step 2
Make the roux.
Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring often.
The roux will begin to foam as it cooks. Continue stirring for about 5 minutes, until it smells slightly nutty and turns golden.
Be sure to stop cooking before it turns brown—we’re aiming for a blond roux.
Step 3
Add the stock.
Over high heat, gradually add the chicken stock one ladle at a time, whisking constantly until the mixture thickens and comes to a boil. It’s normal for the mixture to get very thick at first.
Continue adding the stock, whisking to break up any lumps, and waiting until the mixture returns to a boil, thickens, and smooths out before adding more stock. Use a spatula to scrape the bottom and sides of the pan as you go to prevent sticking.
Adding the stock in batches is key to avoiding lumps. If you’re patient and follow these steps, you’ll have a perfectly smooth, velvety sauce. If lumps do form, don’t worry—you can strain the sauce through a fine mesh sieve afterward.
Bring the sauce to a final boil, then reduce to a simmer for 5 minutes to ensure everything comes together. It should coat the back of a spoon, and if you draw a line through it with your finger, the line should hold. If the sauce seems too thick, whisk in a splash of stock or water; if it’s too thin, let it simmer a bit longer.
For more help fixing the consistency of your sauce see my tips.
Step 4
Season and serve or store.
Taste the velouté and adjust the seasoning with salt as needed. Your sauce is now ready to be incorporated into other dishes, like French-style chicken pot pie, or served as a sauce.
Velouté sauce stores and freezes extremely well. If you’re not using it right away or have leftovers, transfer the sauce to containers and let it cool completely before sealing and refrigerating or freezing. To prevent a skin from forming, press a piece of plastic wrap or parchment paper directly onto the surface of the sauce while it's cooling.
I recommend using plastic deli containers (like the ones in the photo below) for freezing. Unlike glass jars, they’re flexible and less likely to crack. Just be sure to leave a little space at the top since the sauce will expand as it freezes.
More storage tips and how to reheat below.
My Tips
Add stock gradually: Always whisk in the stock one ladle at a time, allowing the mixture to thicken and smooth out before adding more to avoid lumps.
I recommend using stock that’s warm or hot to speed up this process. If your stock has cooled, no worries—you can warm it a little in the microwave before adding it to the sauce.
Whisk constantly: Keep whisking while adding the stock to prevent sticking or clumping. Use a spatula occasionally to scrape the edges and bottom of the pot.
My veloute is too thick: If your sauce is too thick, whisk in a little more stock or water until it reaches the right consistency.
My veloute is too thin: If the sauce is too thin, simmer it for a little longer so it can reduce and thicken naturally.
Alternatively, whisk in a cornstarch slurry—mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the sauce. Repeat as needed until it’s thick enough. I try to avoid adding more flour at this point since it’ll leave the sauce with a raw, uncooked flour taste.
My veloute sauce is lumpy: Don’t worry! If lumps form, simply strain the sauce through a fine-mesh strainer for a perfectly smooth and velvety texture.
Don’t roast the stock ingredients: For a light, classic velouté, there’s no need to roast your stock ingredients. Roasting them will add color and a deeper flavor, which is better suited for darker sauces like espagnole or gravy.
Prevent skin from forming on veloute: If you’re not using the sauce immediately, press a piece of plastic wrap or parchment paper directly onto the surface of the sauce while it cools to keep it from forming a skin.
Serving Suggestions
Chicken pot pie: Use the velouté as a rich base for chicken pot pie filling. Add shredded rotisserie chicken meat, cooked vegetables, and fresh herbs, then top with a store-bought puff pastry crust and bake until golden brown and bubbling. See my full recipe for rotisserie chicken pot pie with puff pastry crust for detailed instructions.
Soups and stews: It makes a great base for creamy soups and hearty stews.
For pureed soups: add ingredients like roasted butternut squash, broccoli & cheddar, or mushrooms & cream to the velouté, then simmer until tender and blend with an immersion blender for a velvety finish.
For chunky stews: simmer meat and vegetables in the velouté until tender. Delicious combinations include chicken, bacon, and corn chowder, smoked ham with leeks, peas, and potatoes, or turkey with wild rice and root veggies.
Sauce for proteins or vegetables: Velouté is a great way to elevate proteins, especially those that can feel bland or tend to dry out, like chicken breast. It also works beautifully with vegetables, adding richness and depth.
Poached Fish: Velouté made with fish stock is a traditional pairing for delicate white fish like cod, sole, or halibut. Add fresh herbs such as tarragon or dill for a bright, herbal finish. It also pairs well with heartier fish like salmon or trout.
Poultry Dishes: Velouté made with chicken stock perfectly complements roasted or poached chicken.
For a creamier variation, try Suprême sauce, a classic derivative of velouté (see substitutions for ingredients).
Other great poultry options include crispy duck breast, pickle-brined chicken thighs, roast turkey breast, rotisserie chicken, or turkey meatballs.
Veal and Pork: Velouté made with veal stock is a classic pairing for lightly poached or roasted veal. It also pairs nicely with delicate pork dishes, like tenderloin or chops, where its subtle flavor enhances the meat without overpowering it.
Vegetables: It can add an elegant, velvety touch to steamed or sautéed vegetables. Try it with asparagus, leeks, cauliflower, brussels sprouts, green beans, or roast potatoes.
Pasta: Transform it into a creamy pasta sauce by tossing it with pasta, veggies or protein, and fresh herbs for a quick and satisfying meal.
Some ideas include creamy chicken pesto fettuccine, shrimp & asparagus penne, or mushroom, leek, and spinach pappardelle.
Casseroles: Use it as the saucy binder for baked casseroles. Layer with protein, vegetables, and grains for a comforting, all-in-one dish.
Try a chicken, broccoli, and rice casserole, turkey and mushroom noodle bake, or sausage, potato, and kale gratin.
Substitutions
Chicken stock: If you don’t have time to make homemade stock, use store-bought low-sodium chicken stock or broth.
However, because the heart of this sauce is a high-quality stock, it’s best to buy freshly made stock from your local butcher rather than a shelf-stable version.
For fish-based dishes: Swap in fish stock.
For veal or pork dishes: Use a light veal stock.
For a vegetarian option: Substitute with vegetable stock.
Butter: Use an equivalent amount of animal fats like ghee, chicken fat, or duck fat to cook the roux.
For a dairy-free vegetarian option, replace butter with vegan butter or a neutral oil like avocado oil.
All-purpose flour: For a gluten-free velouté, replace all-purpose flour with an equal amount of gluten-free flour blend.
Derivative Sauces:
Suprême: Add heavy cream to a chicken velouté for a richer, silkier sauce that pairs perfectly with poultry.
Allemande: Thicken veal velouté with egg yolks and finish with cream and a splash of lemon juice for a delicate, velvety sauce, traditionally served with veal scallopini.
Bercy: Enhance fish velouté with white wine, shallots, parsley, and lemon juice for an elegant sauce, ideal for poached fish.
Normande: A luxurious variation made with chicken or fish velouté, cream, butter, and egg yolk, perfect for seafood or delicate proteins.
Poulette: Add mushrooms, chopped parsley, and lemon juice to velouté for a bright, earthy sauce, often served with poultry or vegetables.
And there’s more! Velouté can be easily transformed with simple additions like reduced meat jus, tomato purée, paprika, or horseradish & sour cream, offering endless flavor variations (and even more classic French sauce names to learn🤪)!
Storage
Fridge: Allow the velouté sauce to cool completely before transferring it to airtight containers. Store in the fridge for up to a week. To prevent a skin from forming, press a piece of plastic wrap or parchment paper directly onto the surface of the sauce while it cools.
To Reheat: Gently reheat the velouté over low heat in a saucepan, whisking constantly to restore its smooth texture.
Alternatively, microwave in 30-second bursts, whisking in between to maintain its consistency.
If the sauce has thickened in the fridge, whisk in a small amount of water to thin it back to its original texture.
Freezer: Velouté freezes well! Transfer the cooled sauce to freezer-safe containers and freeze for up to 6 months.
Use plastic deli containers or freezer bags for easy storage, leaving a little space at the top for expansion
To thaw: Transfer the frozen velouté to the fridge overnight. Reheat gently on the stovetop or in the microwave. It may look split at first, but don’t worry—it will come back together as it heats and is whisked back to a smooth consistency.
Dietary Notes: Egg-free, Low-carb
FAQs
What are the 3 types of roux?
Roux is made of equal parts flour and fat (usually butter), then cooked to various colors, and used to thicken sauces and soups. The three types are:
White roux: Cooked just until the flour loses its raw taste but stays pale. It’s the go-to for white sauces like béchamel.
Blond roux: Cooked a bit longer until it’s light tan with a nutty aroma. This is the one we use for velouté.
Brown roux: Cooked until it’s deep brown for a richer, more intense flavor. You’ll see this in darker sauces like Espagnole or gravy.
What type of roux is used in velouté?
Velouté uses a blond roux, cooked just enough to develop a light tan color and a subtle nutty aroma. This creates a delicate richness that doesn’t overwhelm the lighter flavors of the dishes it’s typically served with, like chicken, veal, or fish.
What are the five mother sauces?
The five mother sauces of classical French cuisine are:
Béchamel: A creamy white sauce made with milk and white roux.
Velouté: A light velvety sauce made with stock (chicken, veal, or fish) and thickened with blond roux.
Espagnole: A rich brown sauce made with brown stock and brown roux.
Tomate: A French tomato sauce made from tomatoes, aromatics, salted pork, and sometimes thickened with roux.
Hollandaise: A warm emulsified sauce made with egg yolks, clarified butter, and an acid like lemon juice or vinegar.
Why is it called velouté sauce?
“Velouté” comes from the French word for “velvety”, which perfectly describes its smooth, silky texture.
How do you pronounce velouté?
It’s pronounced “veh-loo-TAY”. Here’s a quick video to help you out:
Velouté vs. gravy: What’s the difference?
They both start with a roux and stock, but the difference is in the details:
Velouté: A French mother sauce made with a blond roux and light stock (chicken, veal, or fish). It’s lightly seasoned and serves as a base for other sauces or soups.
Gravy: Usually made with pan drippings, brown roux, and additional stock. Gravy is heavily seasoned and served as-is over meats and sides.
In short, velouté is a base to build on, while gravy is ready to go straight to the table.
What are the daughter sauces of velouté?
Velouté is the base for lots of other sauces, called “daughter sauces”. Some of the most popular ones are: Suprême, Allemande, Bercy, Normande, Poulette, and many more!
Check out the substitutions section for more details on these.
What do you eat with velouté sauce?
Velouté is a very versatile sauce that goes with any light-flavored meats and vegetables:
Poultry: Drizzle it over roasted or poached chicken and turkey.
Seafood: Perfect with poached or grilled fish like cod, sole, or salmon.
Vegetables: Try it with steamed or sautéed asparagus, broccoli, cauliflower, or Brussels sprouts.
Pot Pie: Use it as the base for an easy chicken pot pie filling, add shredded rotisserie chicken and cooked veggies, then top with a crust and bake until golden and bubbly.
I’ve got lots more ideas for how to use velouté in soups, stews, pasta, and casseroles—check out the serving suggestions above!
Can I use vegetable stock to make velouté sauce?
Absolutely! You can swap in vegetable stock to make a vegetarian velouté. It keeps that velvety texture while accommodating dietary preferences.
That’s it, enjoy!
I used this velouté as the base for a truly decadent French-inspired chicken pot pie. I added mushrooms, leeks, white wine, peas, and herbs like parsley, chives, and thyme to give it that elegant French flair. To make it extra luxurious, I stirred in crème fraîche and topped the puff pastry crust with grated gruyère and a sprinkle of flaky sea salt.
Here’s the best part: while it tasted fancy enough for a dinner party, it was still easy and budget-friendly. I took two simple shortcuts—using a store-bought rotisserie chicken and premade puff pastry crust. Plus, I used my veggie scraps and rotisserie chicken bones to make the stock for the velouté sauce—a go-to zero-waste hack!
If this sounds like a meal you need in your life, don’t miss my full recipe for Easy French-style chicken Pot Pie—it’s a must-try!
Summary
Easy Velouté Sauce Recipe
This easy velouté recipe uses homemade chicken stock to make a rich velvety base for pot pies, soups, pasta, casseroles, and more!
Makes: 2 quarts/liters
Prep: 15 min Cook: 2½ hours
Ingredients
For the chicken stock:
chicken bones (from 1 rotisserie chicken)
2 cups vegetable scraps (onion skins, carrot peels, celery ends, leek tops, etc.)
herb stems (thyme, parsley, etc.)
1 bay leaf
1 teaspoon black peppercorns
3 quarts (liters) water
For the velouté sauce:
¾ cup butter (salted or unsalted)
¾ cup all-purpose flour
2 quarts (liters) homemade rotisserie chicken stock
salt, to taste
Instructions
Make stock. Combine the stock ingredients in a large pot and cover with 3 quarts of water. Bring to a boil, then simmer uncovered for 1–2 hours. Skim off any foam or excess fat. Strain the stock. Add water if needed to ensure you’re left with 2 quarts.
Cook roux. In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 5 minutes, stirring often, until golden and slightly nutty.
Incorporate stock. Gradually whisk in warm chicken stock over high heat, one ladle at a time, letting it thicken before adding more. Occasionally, scrape the sides and bottom of the pan with a spatula to avoid sticking. Once all the stock is in, bring to a boil, then simmer for 5 minutes so it comes together.
Season and store. Taste and season with salt. Use immediately or let it cool. Press plastic wrap or parchment paper onto the surface to prevent a skin from forming. Once cool, store in airtight containers in the fridge or freezer.
Top Tips
Storage: Velouté keeps in the fridge for up to a week and freezes well for up to 6 months. Check the storage section for full details on cooling, reheating, freezing, and thawing.
Gradually add stock: Add warm stock a little at a time, whisking constantly. This helps avoid lumps and creates a silky-smooth texture.
Strain if lumpy: If your sauce isn’t perfectly smooth, no worries! Strain it through a fine-mesh sieve for a flawless finish.
Adjust consistency: If the velouté is too thick, whisk in a little more stock or water to thin it out. If it’s too thin, add a cornstarch slurry—mix 1 tablespoon of cornstarch with 1 tablespoon of water and whisk it into the simmering sauce. Repeat as needed until it thickens.
Serving suggestions: use veloute as the base for rotisserie chicken pot pie filling, sauce for creamy pesto and chicken pasta, or serve over roast turkey breast.
Further reading: For more, see my tips, serving suggestions, substitutions, storage, and FAQs.
Have you tried this recipe? Let me know how you used your velouté sauce in the comments! If you share your dish, tag @onecreativecook on Instagram—I’d love to see your creations.
Enjoy!
