All the Sauces You Can Make from the Most Versatile Mother Sauce: the Velouté

Place a medium saucepan over medium heat and add the unsalted butter.

Melt the butter completely, swirling the pan to coat the bottom evenly.

Sprinkle the all‑purpose flour over the melted butter and whisk continuously to form a smooth roux.

Cook the roux for 1–2 minutes, stirring constantly, until it turns a pale golden color and loses the raw flour taste.

Begin adding the warm chicken stock a little at a time, whisking vigorously after each addition to prevent lumps.

Continue whisking and gradually pour in the remaining stock, maintaining a steady flow until the mixture is homogeneous.

Bring the sauce to a gentle simmer; reduce the heat to maintain a low boil and let it cook for 5–7 minutes, stirring occasionally, until it thickens to a velvety consistency.

Season the velouté with salt and white pepper to taste, then add the lemon juice for a subtle brightness.

If a richer, creamier texture is desired, stir in the heavy cream and heat the sauce through for another 1–2 minutes without boiling.

Taste and adjust seasoning if necessary, then remove the pan from heat.

Transfer the velouté to a serving bowl or keep it in the saucepan on the lowest heat setting, covered, until ready to use.

Serve immediately over poultry, fish, vegetables, or use as a base for derivative sauces such as sauce supreme or sauce allemande.