Indulge in the rich flavors of France with these 18 creamy velouté sauce recipes. Velouté, a classic French cooking technique, involves making a roux-based sauce with cream and chicken or fish stock. The result is a smooth, indulgent accompaniment to your favorite dishes. Whether you’re looking for a comforting side dish or a gourmet main course, we’ve got you covered with these 18 velouté recipes.
From classic chicken velouté with herbs to seafood velouté with shrimp and scallops, our collection of recipes offers something for everyone. Try pairing roasted garlic and Parmesan with your favorite pasta dishes, or add some sophistication to your next dinner party with a velouté sauce featuring truffle oil and chives. With so many flavor combinations to explore, you’re sure to find the perfect velouté sauce to elevate your culinary creations.
Classic Chicken Velouté with Herbs
Classic Chicken Velouté with Herbs: A rich and creamy soup that showcases the flavors of chicken, herbs, and velvety sauce.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons butter
– 2 cloves garlic, minced
– 2 sprigs fresh thyme
– 1/4 cup all-purpose flour
– 1 cup chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
2. Add thyme sprigs and cook for another minute, until wilted.
3. Add chicken and cook until browned on all sides, about 5-6 minutes. Remove from pot and set aside.
4. Sprinkle flour over the remaining butter in the pot, whisking to combine. Cook for 1 minute.
5. Gradually stir in broth and heavy cream. Bring mixture to a simmer and cook for 5-7 minutes or until sauce thickens.
6. Return chicken to pot and season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Seafood Velouté with Shrimp and Scallops
This rich and creamy seafood velouté is a luxurious twist on the classic French soup, featuring succulent shrimp and scallops in a flavorful white wine broth.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 12 large scallops
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 cup heavy cream
– 1/2 cup white wine
– 2 cups fish broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large saucepan over medium heat. Add onion and garlic; cook until softened.
2. Add shrimp and scallops; cook until pink and just cooked through.
3. Sprinkle flour over the seafood mixture; cook for 1 minute.
4. Gradually add heavy cream, white wine, and fish broth, whisking continuously.
5. Bring to a simmer; cook for 10-12 minutes or until thickened slightly.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-22 minutes
Mushroom Velouté with Thyme and Garlic
This luxurious soup is a perfect blend of earthy mushrooms, aromatic thyme, and pungent garlic, all wrapped up in a creamy velvety texture. Serve it as an appetizer or a comforting main course.
Ingredients:
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cloves garlic, minced
– 2 sprigs fresh thyme
– 1/2 cup all-purpose flour
– 2 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté mushrooms, garlic, and thyme in butter until the mushrooms release their moisture and start to brown.
2. Sprinkle flour over the mixture and cook for 1 minute.
3. Gradually add chicken broth, whisking continuously to avoid lumps.
4. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
5. Stir in heavy cream and season with salt and pepper.
6. Serve hot, garnished with fresh thyme leaves if desired.
Cooking Time: 20 minutes
Vegetable Velouté with Carrots and Celery
A creamy and comforting soup that highlights the sweet flavors of carrots and celery, perfect for a cozy evening meal.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3-4 medium carrots, peeled and chopped
– 2 stalks celery, chopped
– 2 cups vegetable or chicken broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion, carrots, and celery; cook until the vegetables are tender, about 10 minutes.
2. Pour in broth and bring to a boil. Reduce heat and simmer for 15-20 minutes or until the vegetables are very tender.
3. Use an immersion blender or transfer the soup to a blender and puree until smooth.
4. Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Velouté Sauce with White Wine and Shallots
This classic French sauce is a versatile accompaniment to chicken, fish, or vegetables. Made with rich shallots, white wine, and butter, it adds depth and sophistication to any dish.
Ingredients:
– 2 large shallots, finely chopped
– 1/4 cup (60ml) dry white wine
– 1/2 cup (120ml) chicken broth
– 2 tablespoons unsalted butter
– 1/2 cup (120ml) heavy cream
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, melt the butter over medium heat. Add the chopped shallots and cook until softened, about 5 minutes.
2. Add the white wine and bring to a simmer. Cook until reduced by half, about 3 minutes.
3. Add the chicken broth and heavy cream. Bring to a simmer and cook for an additional 2-3 minutes or until slightly thickened.
4. Season with salt and pepper to taste.
5. Strain the sauce through a fine-mesh sieve into a clean bowl.
Cooking Time: 15-20 minutes
Creamy Velouté with Roasted Garlic and Parmesan
A rich and creamy sauce, elevated by the deep flavor of roasted garlic and the nutty taste of Parmesan cheese. Perfect for serving with pasta, vegetables, or as a dip.
Ingredients:
– 2 cups heavy cream
– 1/4 cup unsalted butter
– 3 cloves roasted garlic, minced
– 1 tablespoon all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 400°F (200°C). Wrap 3-4 whole garlic heads in foil and roast for 30-40 minutes, or until tender.
2. In a medium saucepan, melt butter over medium heat. Add flour and whisk to combine. Cook for 1 minute, stirring constantly.
3. Gradually add heavy cream, whisking continuously. Bring mixture to a simmer and cook for 5-7 minutes, or until thickened.
4. Stir in roasted garlic, salt, and pepper. Remove from heat.
5. Fold in Parmesan cheese until melted and smooth. Serve immediately.
Cooking Time: 20-25 minutes
Velouté Sauce with Tarragon and Lemon Zest
This sauce is a delightful combination of rich velouté, fresh tarragon, and citrusy lemon zest. Serve it alongside roasted chicken, fish, or vegetables for an added layer of flavor.
Ingredients:
– 2 cups chicken broth
– 1 cup heavy cream
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 teaspoon dried tarragon
– Zest of 1 lemon (about 2 teaspoons)
– Salt and pepper, to taste
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for 1 minute, or until lightly golden.
3. Gradually whisk in the chicken broth and heavy cream. Bring to a simmer.
4. Reduce heat to low and let cook for 5-7 minutes, or until the sauce thickens slightly.
5. Stir in the tarragon and lemon zest. Season with salt and pepper to taste.
6. Serve warm over your choice of main course.
Cooking Time: 15-20 minutes
Velouté with Fresh Dill and Smoked Salmon
Elevate your dinner party with this elegant and flavorful soup, perfect for showcasing the rich flavors of smoked salmon. This velouté is a masterclass in simplicity, allowing the quality of the ingredients to shine.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup fresh dill, chopped
– 8 oz smoked salmon, flaked
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, melt the butter over medium heat. Add the garlic and cook until fragrant, 1 minute.
2. Pour in the heavy cream and whole milk. Bring the mixture to a simmer.
3. Reduce the heat to low and let simmer for 10-12 minutes or until the soup has thickened slightly.
4. Stir in the chopped fresh dill.
5. Add the flaked smoked salmon and season with salt and pepper to taste.
6. Serve immediately, garnished with additional dill if desired.
Cooking Time: 15-18 minutes
Velouté Sauce with Truffle Oil and Chives
Elevate your dishes with this luxurious velouté sauce infused with the earthy flavor of truffle oil and a hint of freshness from chives.
Ingredients:
– 1 cup (250ml) chicken broth
– 1/2 cup (125ml) heavy cream
– 2 tablespoons butter
– 1 teaspoon Dijon mustard
– Salt and pepper, to taste
– 1 tablespoon truffle oil
– 2 tablespoons chopped fresh chives
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Whisk in the flour to make a roux, cooking for 1-2 minutes or until lightly browned.
3. Gradually whisk in the chicken broth and heavy cream. Bring the mixture to a simmer.
4. Reduce the heat to low and let cook for 5-7 minutes or until the sauce thickens slightly.
5. Remove from heat and stir in the Dijon mustard, salt, and pepper.
6. Stir in the truffle oil and chives.
7. Serve immediately over your favorite dishes.
Cooking Time: 15-20 minutes
Velouté with Saffron and Cream
This classic French velouté soup is elevated by the subtle yet luxurious flavor of saffron and the richness of heavy cream.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 cup whole milk
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/2 cup heavy cream
– 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 3-4 minutes.
3. Add minced garlic and cook for an additional minute.
4. Sprinkle flour over the mixture and whisk to combine.
5. Gradually add whole milk, whisking continuously to prevent lumps.
6. Bring mixture to a simmer and cook for 2 minutes or until thickened.
7. Stir in saffron and its liquid.
8. Remove from heat and stir in heavy cream.
9. Season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Velouté Sauce with Roasted Red Peppers
A creamy and flavorful sauce perfect for accompanying roasted meats, vegetables, or as a dip. This velouté sauce is elevated by the sweetness of roasted red peppers.
Ingredients:
– 2 cups chicken broth
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup roasted red pepper puree (see note)
– 2 tablespoons butter
– 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 the heat to low and let cook for 5 minutes.
4. Stir in the heavy cream and Parmesan cheese until smooth.
5. Add the roasted red pepper puree and stir well.
6. Season with salt and pepper to taste.
7. Serve warm, garnished with chopped fresh herbs if desired.
Note: To make roasted red pepper puree, roast 2-3 red peppers over an open flame or in the oven until charred. Peel off the skin, remove seeds, and blend into a smooth puree.
Velouté with Spinach and Nutmeg
This classic French-inspired velouté soup is elevated by the addition of spinach and nutmeg, creating a rich and comforting dish perfect for any occasion.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 2 cups fresh spinach leaves
– 1/2 teaspoon nutmeg
– Salt and pepper to taste
Instructions:
1. Melt butter in a large saucepan over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Stir in heavy cream and nutmeg. Bring mixture to a simmer and cook for 2-3 minutes or until slightly thickened.
5. Add fresh spinach leaves and stir until wilted. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Velouté Sauce with Caramelized Onions
Velouté Sauce with Caramelized Onions: A Rich and Creamy Accompaniment
This velvety sauce is elevated by the sweetness of caramelized onions, perfect for accompanying dishes like beef bourguignon or chicken cordon bleu.
Ingredients:
– 2 tablespoons butter
– 1 large onion, thinly sliced
– 1 cup all-purpose flour
– 1 cup whole milk
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the sliced onions and cook until caramelized, stirring occasionally, about 20-25 minutes or until dark golden brown.
3. Sprinkle the flour over the onions and cook for 1 minute, stirring constantly.
4. Gradually add the milk and heavy cream, whisking continuously to prevent lumps.
5. Bring the mixture to a simmer and cook for 5-7 minutes or until thickened to your liking.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-35 minutes
Velouté with Fresh Basil and Cherry Tomatoes
This creamy soup combines the sweetness of cherry tomatoes with the brightness of fresh basil, perfect for a light and refreshing meal.
Ingredients:
– 2 cups cherry tomatoes, halved
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1/4 cup chopped fresh basil leaves
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add the garlic and cook for 1 minute.
2. Add the cherry tomatoes, broth, and heavy cream. Bring to a simmer.
3. Reduce heat to low and let soup simmer for 10-12 minutes or until the flavors have melded together.
4. Stir in chopped basil leaves. Season with salt and pepper to taste.
5. Serve hot, garnished with additional basil leaves if desired.
Cooking Time: 15-18 minutes
Velouté Sauce with Asparagus and Lemon Butter
A light and refreshing twist on the classic French sauce, this velouté is perfect for springtime meals. Fresh asparagus and a hint of lemon zest add bright flavors to this rich and creamy sauce.
Ingredients:
– 2 tablespoons butter
– 1/4 cup all-purpose flour
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 cups fresh asparagus, trimmed
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Melt butter in a medium saucepan over medium heat.
2. Whisk in flour; cook for 1 minute.
3. Gradually whisk in chicken broth and heavy cream; bring to a simmer.
4. Add asparagus, garlic, and lemon juice; cook until asparagus is tender (about 5 minutes).
5. Season with salt and pepper to taste.
6. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Velouté with Roasted Butternut Squash
Simplify the rich flavors of velouté sauce with the comforting sweetness of roasted butternut squash.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 onion, diced
– 4 cups chicken broth
– 1 cup heavy cream
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet lined with parchment paper.
3. Drizzle with olive oil, sprinkle with garlic and onion, and season with salt and pepper.
4. Roast for 45-50 minutes, or until the squash is tender and caramelized.
5. In a blender or food processor, puree the roasted squash with chicken broth, heavy cream, and butter until smooth.
6. Season to taste with salt, pepper, and additional thyme leaves if desired.
7. Serve warm, garnished with fresh thyme leaves if desired.
Cooking Time: 1 hour
Velouté Sauce with Wild Mushrooms and Sage
This rich and creamy sauce combines the earthy flavors of wild mushrooms with the subtle hint of sage, perfect for accompanying roasted meats or vegetables. This recipe is a perfect representation of French culinary finesse.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 8 ounces mixed wild mushrooms (such as chanterelle and cremini), cleaned and sliced
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 tablespoons chopped fresh sage
– Salt and pepper to taste
Instructions:
1. Melt butter in a large saucepan over medium heat. Add onion and cook until translucent, about 3-4 minutes.
2. Add mushrooms, garlic, and flour. Cook for an additional 5 minutes, stirring frequently.
3. Gradually add chicken broth and heavy cream, whisking constantly to prevent lumps.
4. Bring the mixture to a simmer and cook for 10-12 minutes or until thickened.
5. Stir in chopped sage and season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Velouté with Crab Meat and White Wine Reduction
A rich and creamy sauce infused with the sweetness of crab meat and the subtlety of white wine, perfect for accompanying seafood dishes or serving as a dip.
Ingredients:
– 2 tablespoons (30g) butter
– 1 tablespoon (15g) all-purpose flour
– 1 cup (250ml) heavy cream
– 1/2 cup (125g) crab meat (jumbo lump or claw)
– 1/4 cup (60ml) white wine (dry)
– Salt and pepper to taste
Instructions:
1. Melt butter in a medium saucepan over medium heat.
2. Whisk in flour, cooking for 1 minute.
3. Gradually add heavy cream, whisking constantly.
4. Bring mixture to a simmer, then reduce heat to low and cook for 5 minutes or until thickened.
5. Stir in crab meat, white wine, salt, and pepper.
6. Simmer for an additional 2-3 minutes or until the flavors have melded together.
7. Serve warm.
Cooking Time: 10-12 minutes
Summary
Indulge in a world of creamy delights with these 18 velouté sauce recipes. From classic chicken and seafood dishes to vegetable and mushroom-based creations, there’s something for every palate. Try making Velouté Sauce with Herbs for a comforting twist on traditional cooking, or opt for the more adventurous Seafood Velouté with Shrimp and Scallops. With flavors ranging from truffle oil and chives to roasted red peppers and nutmeg, these recipes are sure to elevate your culinary game.
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