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Sauce

Veloute Sauce

Velouté sauce is a white sauce made with butter, flour, stock, mushrooms, pepper, parsley, lemon juice, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Veloute Sauce

Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veloute Sauce

Ingredients

Directions

Make the sauce

  1. In a saucepan, melt the butter over low heat.

  2. Add the peppercorns, parsley stalks, and mushrooms; cook without browning.

  3. Stir in the flour until well combined.

  4. Gradually add the white stock, stirring continuously.

  5. Simmer for one hour, then strain the sauce through a fine sieve.

Finish and serve

  1. Stir in the lemon juice, pepper, salt, and cream before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Forms the fat base that the flour is cooked into to make a roux.
Flour
Thickens the stock into a smooth, lightly bodied sauce when cooked with the butter.
White stock
Forms the liquid that the roux thickens, giving the sauce its main flavour.
Cream
Adds richness and a smooth, silky texture to the finished sauce.
Mushrooms
Contribute earthy savoury flavour to the stock during simmering.

The step that matters

Gradually add the white stock, stirring continuously. Adding liquid slowly while stirring lets the starch in the roux disperse evenly, which prevents lumps and gives a smooth sauce.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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