18 Creamy Velouté Sauce Recipes Delicious

Dive into the world of velvety smoothness with our roundup of 18 Creamy Velouté Sauce Recipes that promise to transform your meals into gourmet delights. Whether you’re whipping up a quick weeknight dinner or indulging in some comfort food magic, these recipes are your ticket to a rich, flavorful escape. Ready to elevate your cooking game? Let’s get saucy!

Classic Chicken Velouté Sauce

Whipping up a Classic Chicken Velouté Sauce is like giving your dishes a cozy, velvety hug. It’s a French mother sauce that’s surprisingly simple to master at home.

Ingredients

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups chicken stock, warmed
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon nutmeg

Instructions

1. Melt the butter in a medium saucepan over medium heat until it’s just bubbling.
2. Whisk in the flour to form a smooth paste (roux), cooking for about 2 minutes until it turns a light golden color.
3. Gradually add the warmed chicken stock, whisking constantly to prevent lumps.
4. Bring the mixture to a simmer, then reduce the heat to low. Stir in the salt, white pepper, and nutmeg.
5. Continue to cook, stirring occasionally, for about 10 minutes until the sauce thickens to coat the back of a spoon.

This sauce shines with its silky texture and subtle spice, making it a versatile base for everything from chicken pot pie to creamy pastas.

Tip: For an extra smooth sauce, strain it through a fine-mesh sieve before serving.

Seafood Velouté with Shrimp and Scallops

Dive into the luxurious flavors of the sea with this Seafood Velouté, a creamy and elegant soup that’s surprisingly simple to whip up at home.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 4 cups seafood stock
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops
• 2 tablespoons fresh parsley, chopped

Instructions

1. In a large pot, heat olive oil and butter over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Sprinkle flour over the onions and garlic, stirring constantly for 1 minute to make a roux.
3. Gradually whisk in seafood stock, ensuring no lumps remain. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. Stir in heavy cream, salt, and pepper. Add shrimp and scallops, cooking until the seafood is just opaque, about 5 minutes.
5. Remove from heat and stir in fresh parsley.

The velouté’s silky texture and the sweet, tender seafood make it a standout dish that’s perfect for impressing guests or treating yourself to a fancy meal at home.

Tip: For an extra touch of elegance, serve the velouté with a drizzle of truffle oil or a sprinkle of paprika on top.

Mushroom Velouté Sauce for Pasta

Elevate your pasta night with this creamy Mushroom Velouté Sauce, a luxurious twist that’s surprisingly simple to whip up.

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 2 tablespoons all-purpose flour
• 2 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme

Instructions

1. In a large skillet over medium heat, melt butter with olive oil. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Add mushrooms and cook until they release their juices and begin to brown, about 5 minutes.
3. Sprinkle flour over the mushrooms, stirring constantly for 1 minute to cook off the raw flour taste.
4. Gradually whisk in broth, ensuring no lumps remain. Bring to a simmer and cook until slightly thickened, about 5 minutes.
5. Stir in heavy cream, salt, pepper, and thyme. Simmer for another 3 minutes until the sauce coats the back of a spoon.

The velvety texture and earthy depth of this sauce make it a standout, clinging beautifully to every strand of pasta for a dish that feels indulgent yet balanced.

Tip: For an extra layer of flavor, finish the sauce with a splash of white wine after sautéing the mushrooms.

Vegetable Velouté with Seasonal Greens

Warm up with this creamy Vegetable Velouté, a silky soup that lets seasonal greens shine in every spoonful.

Ingredients

• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups mixed seasonal greens (such as spinach, kale, and Swiss chard), roughly chopped
• 4 cups vegetable broth
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. In a large pot, melt the 2 tbsp unsalted butter over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Add the mixed seasonal greens to the pot, stirring until they begin to wilt, about 3 minutes.
3. Pour in the 4 cups vegetable broth, bringing the mixture to a boil. Reduce heat and simmer for 15 minutes, allowing the flavors to meld.
4. Carefully blend the soup until smooth using an immersion blender or in batches with a countertop blender.
5. Stir in the 1 cup heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp nutmeg. Heat through for another 5 minutes, adjusting seasoning if necessary.

The nutmeg adds a subtle warmth that elevates the greens, making this velouté a comforting yet sophisticated choice for any meal.

Tip: For an extra smooth texture, strain the soup through a fine-mesh sieve after blending.

Herbed Velouté Sauce for Roasted Meats

Elevate your roasted meats with this velvety Herbed Velouté Sauce, a classic French-inspired addition that’s surprisingly simple to whip up in your own kitchen.

Ingredients

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups chicken stock, warmed
• 1/2 cup heavy cream
• 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a medium saucepan, melt 4 tablespoons unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour until smooth, cooking for 2 minutes to remove the raw flour taste.
2. Gradually add 2 cups warmed chicken stock, whisking constantly to prevent lumps. Bring to a simmer and cook for 5 minutes, or until the sauce thickens enough to coat the back of a spoon.
3. Stir in 1/2 cup heavy cream, 1 tablespoon fresh thyme, 1 tablespoon fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for another 2 minutes to blend the flavors.
4. Remove from heat and serve warm over your favorite roasted meats. The sauce’s rich texture and herbaceous notes make it a standout, transforming simple dishes into something special.

Tip: For an extra layer of flavor, try adding a splash of white wine to the chicken stock before warming.

Velouté Sauce with White Wine Reduction

Elevate your dishes with this velvety Velouté Sauce, enriched with a delicate white wine reduction for a touch of sophistication.

Ingredients

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups chicken stock, warmed
• 1/2 cup dry white wine
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper

Instructions

1. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes until bubbly but not browned.
2. Gradually add the warmed chicken stock, whisking constantly to prevent lumps. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens.
3. In a small saucepan, reduce the white wine by half over medium-high heat, about 3 minutes. Stir the reduced wine into the velouté sauce.
4. Season with salt and white pepper. Simmer for another 2 minutes to blend the flavors.

The white wine reduction adds a subtle acidity that balances the richness of the velouté, making it a versatile base for seafood or poultry dishes.

Tip: For an extra smooth sauce, strain it through a fine-mesh sieve before serving.

Creamy Garlic Velouté for Bread Dipping

Warm up your gatherings with this irresistibly creamy Garlic Velouté, a luxurious dip that turns any bread into a showstopper.

Ingredients

• 1/2 cup unsalted butter
• 6 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/2 cup grated Parmesan cheese

Instructions

1. In a medium saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Whisk in the all-purpose flour until smooth, cooking for another minute to remove the raw flour taste.
3. Gradually pour in the whole milk and heavy cream, whisking constantly to prevent lumps.
4. Add the salt, black pepper, garlic powder, and cayenne pepper, stirring to combine.
5. Bring the mixture to a gentle simmer, then reduce the heat to low. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
6. Remove from heat and stir in the grated Parmesan cheese until melted and smooth.

This velouté stands out with its perfect balance of creamy texture and bold garlic flavor, making it a memorable addition to any bread basket.

Tip: For an extra garlicky kick, roast the garlic cloves before mincing them into the sauce.

Spicy Velouté Sauce with Chili Flakes

Spice up your dishes with this velvety Spicy Velouté Sauce, a creamy base with a kick of heat that’s perfect for drizzling over meats or stirring into pasta.

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 1/2 cup heavy cream
• 1 teaspoon chili flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Melt the 2 tablespoons unsalted butter in a saucepan over medium heat. Stir in the 2 tablespoons all-purpose flour and cook for 1 minute until bubbly.
2. Gradually whisk in the 1 cup chicken stock until smooth. Bring to a simmer and cook for 5 minutes, stirring constantly, until thickened.
3. Reduce heat to low. Stir in the 1/2 cup heavy cream, 1 teaspoon chili flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for another 3 minutes until the sauce is velvety and coats the back of a spoon.

This Spicy Velouté Sauce stands out with its smooth texture and a warmth that builds with each bite, making it a versatile companion to both mild and boldly flavored dishes.

Tip: For an extra layer of flavor, toast the chili flakes in a dry pan for 30 seconds before adding them to the sauce.

Velouté Sauce with Lemon Zest and Dill

Brighten up your dishes with this velvety Velouté Sauce, infused with the fresh flavors of lemon zest and dill—a perfect complement to seafood or poultry.

Ingredients

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups chicken stock, warmed
• 1 teaspoon lemon zest
• 1 tablespoon fresh dill, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper

Instructions

1. Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 2 minutes, whisking constantly, to form a smooth roux.
2. Gradually add the warmed chicken stock to the roux, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook for 5 minutes, or until the sauce thickens enough to coat the back of a spoon.
3. Remove the saucepan from heat. Stir in the lemon zest, dill, salt, and white pepper until well combined.
4. Serve the sauce warm over your choice of protein or vegetables. The bright citrus and herb notes make this velouté a standout, elevating simple ingredients with minimal effort.

Tip: For an extra smooth sauce, strain it through a fine-mesh sieve before adding the lemon zest and dill.

Rich Truffle Velouté for Gourmet Dishes

Indulge in the luxurious taste of this Rich Truffle Velouté, a creamy soup that elevates any gourmet dish with its deep, earthy flavors.

Ingredients

• 2 tbsp unsalted butter
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups chicken stock
• 1 cup heavy cream
• 1 tbsp truffle oil
• Salt and pepper to taste
• Fresh thyme leaves for garnish

Instructions

1. In a medium saucepan, melt the butter over medium heat. Add the shallot and garlic, sautéing until soft and translucent, about 3 minutes.
2. Sprinkle the flour over the shallot and garlic, stirring constantly to form a roux. Cook for 1 minute until golden.
3. Gradually whisk in the chicken stock, ensuring no lumps form. Bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
4. Reduce the heat to low and stir in the heavy cream and truffle oil. Season with salt and pepper to taste. Simmer gently for another 5 minutes, allowing the flavors to meld.
5. Serve hot, garnished with fresh thyme leaves.

This velouté stands out for its velvety texture and the luxurious aroma of truffle oil, making it a perfect starter for a special dinner.

Tip: For an extra touch of elegance, drizzle a little more truffle oil on top just before serving.

Velouté Sauce with Caramelized Onions

Velouté sauce gets a sweet and savory upgrade with caramelized onions, making it a versatile base for countless dishes.

Ingredients

• 2 tablespoons unsalted butter
• 1 large onion, thinly sliced
• 1 teaspoon granulated sugar
• 1/4 teaspoon salt
• 2 tablespoons all-purpose flour
• 2 cups chicken stock, warmed
• 1/4 teaspoon white pepper
• 1/4 cup heavy cream

Instructions

1. Melt the butter in a large skillet over medium heat. Add the onion, sugar, and salt. Cook, stirring occasionally, for 20 minutes until the onions are deeply golden and caramelized.
2. Sprinkle the flour over the onions and stir to combine. Cook for 1 minute to remove the raw flour taste.
3. Gradually whisk in the warmed chicken stock, ensuring no lumps remain. Bring to a simmer and cook for 5 minutes, stirring frequently, until the sauce thickens.
4. Stir in the white pepper and heavy cream. Simmer for an additional 2 minutes to blend the flavors.

The caramelized onions add a rich depth to the classic velouté, transforming it into a sauce that’s as flavorful as it is smooth.

Tip: For an extra layer of flavor, try deglazing the pan with a splash of white wine after caramelizing the onions, before adding the flour.

Light Velouté with Fresh Herbs and Citrus

Brighten up your meal with this Light Velouté, a silky smooth soup infused with fresh herbs and a zesty citrus twist, perfect for a refreshing start or a light lunch.

Ingredients

• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 tbsp all-purpose flour
• 4 cups chicken stock
• 1/2 cup heavy cream
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon zest
• 2 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Melt the butter in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Sprinkle the flour over the onions, stirring constantly for 2 minutes to make a roux.
3. Gradually whisk in the chicken stock, ensuring no lumps form. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. Stir in the heavy cream, thyme, parsley, lemon zest, and lemon juice. Season with salt and pepper to taste. Simmer for another 5 minutes.
5. Remove from heat and blend until smooth using an immersion blender or in batches with a countertop blender.

The velouté’s luxurious texture and the bright notes of citrus and herbs make it a standout dish that’s as elegant as it is easy to prepare.

Tip: For an extra smooth finish, strain the soup through a fine-mesh sieve before serving.

Velouté Sauce with Roasted Garlic and Thyme

Elevate your dishes with this velvety Velouté Sauce, infused with the deep flavors of roasted garlic and aromatic thyme. It’s a classic French sauce that’s surprisingly simple to make at home.

Ingredients

• 1 head of garlic
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups chicken stock, warmed
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 35 minutes until soft and golden. Let cool, then squeeze out the cloves.
2. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2 minutes to make a roux, stirring constantly.
3. Gradually add the warm chicken stock to the roux, whisking continuously to prevent lumps. Bring to a simmer and cook for 5 minutes until the sauce thickens.
4. Stir in the roasted garlic, thyme leaves, salt, and pepper. Simmer for another 3 minutes, then blend with an immersion blender until smooth for a silky texture.

The roasted garlic adds a mellow sweetness that balances beautifully with the thyme, creating a sauce that’s both rich and nuanced. Perfect for drizzling over poultry or pasta.

Tip: For an extra layer of flavor, try roasting the garlic with a sprig of thyme tucked inside the foil.

Smoky Velouté Sauce with Paprika

Elevate your dishes with this Smoky Velouté Sauce with Paprika, a creamy and flavorful addition that’s surprisingly simple to whip up.

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup chicken stock, warmed
• 1/2 cup heavy cream
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. In a medium saucepan, melt the 2 tablespoons unsalted butter over medium heat. Whisk in the 2 tablespoons all-purpose flour and cook for 1 minute until bubbly.
2. Gradually whisk in the 1 cup warmed chicken stock until smooth. Bring to a simmer and cook for 3 minutes, stirring constantly, until slightly thickened.
3. Stir in the 1/2 cup heavy cream, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for another 2 minutes until the sauce is velvety and coats the back of a spoon.
4. Remove from heat and use immediately, or keep warm until serving.

The smoked paprika adds a deep, woodsy flavor that transforms this classic velouté into something extraordinary. Perfect for drizzling over roasted vegetables or grilled chicken.

Tip: For an extra smoky kick, try using hot smoked paprika instead of the regular variety.

Velouté Sauce with Wild Mushrooms and Sage

Velouté sauce gets a luxurious upgrade with earthy wild mushrooms and aromatic sage, perfect for elevating your weeknight pasta or roasted meats.

Ingredients

• 4 tablespoons unsalted butter
• 1 cup wild mushrooms, cleaned and sliced
• 2 tablespoons fresh sage, finely chopped
• 1/4 cup all-purpose flour
• 2 cups chicken stock, warmed
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Melt butter in a large skillet over medium heat. Add wild mushrooms and sage, sautéing for 5 minutes until mushrooms are tender and fragrant.
2. Sprinkle flour over the mushrooms, stirring constantly for 2 minutes to cook off the raw flour taste.
3. Gradually whisk in warm chicken stock, ensuring no lumps form. Bring to a simmer and cook for 5 minutes until the sauce thickens.
4. Stir in heavy cream, salt, and pepper. Simmer for another 3 minutes until the sauce is velvety and coats the back of a spoon.

The velouté’s creamy texture and the deep flavors of wild mushrooms and sage make it a standout sauce that’s both elegant and comforting.

Tip: For an extra layer of flavor, try adding a splash of white wine to the mushrooms before adding the flour.

Velouté Sauce with Cream and Parmesan

Velouté sauce, a classic French mother sauce, gets a luxurious twist with cream and Parmesan, making it the perfect silky companion for your favorite pasta or chicken dishes.

Ingredients

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups chicken stock, warmed
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper

Instructions

1. Melt the unsalted butter in a medium saucepan over medium heat. Whisk in the all-purpose flour and cook for 2 minutes until bubbly but not browned.
2. Gradually whisk in the warmed chicken stock, ensuring no lumps form. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens.
3. Stir in the heavy cream, freshly grated Parmesan cheese, salt, and white pepper. Continue to cook for another 3 minutes, stirring constantly, until the cheese is fully melted and the sauce is smooth.
4. Remove from heat and use immediately over your chosen dish, or keep warm until ready to serve.

The addition of Parmesan not only deepens the flavor but also gives the velouté a slight nuttiness, elevating it beyond the traditional version.

Tip: For an even richer sauce, substitute half of the chicken stock with dry white wine for an added layer of complexity.

Velouté Sauce with Saffron and Cream

Elevate your dishes with this luxurious Velouté Sauce, infused with the delicate aroma of saffron and enriched with cream for a silky finish.

Ingredients

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 4 cups chicken stock, warmed
• 1/2 teaspoon saffron threads
• 1/2 cup heavy cream
• Salt and freshly ground black pepper, to taste

Instructions

1. In a medium saucepan, melt 4 tablespoons unsalted butter over medium heat. Stir in 1/4 cup all-purpose flour and cook for 2 minutes, stirring constantly, to make a roux.
2. Gradually whisk in 4 cups warmed chicken stock, ensuring no lumps form. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens.
3. Crush 1/2 teaspoon saffron threads between your fingers and add to the sauce, stirring well to infuse.
4. Reduce the heat to low and stir in 1/2 cup heavy cream. Season with salt and freshly ground black pepper to taste. Simmer for another 5 minutes until the sauce is velvety and coats the back of a spoon.

The saffron not only imparts a golden hue but also a subtle floral note that makes this velouté stand out from the classic version.

Tip: For an even richer flavor, substitute half of the chicken stock with mushroom or seafood stock, depending on your dish.

Velouté Sauce with Tarragon and Mustard

Elevate your dishes with this velvety Velouté Sauce, infused with the aromatic flair of tarragon and a tangy hint of mustard. It’s a classic French sauce that’s surprisingly simple to whip up at home.

Ingredients

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups chicken stock, warmed
• 1 tablespoon fresh tarragon, finely chopped
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper

Instructions

1. Melt the unsalted butter in a medium saucepan over medium heat. Stir in the all-purpose flour and cook for 2 minutes, whisking constantly, to form a smooth roux.
2. Gradually add the warmed chicken stock to the roux, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook for 5 minutes, stirring often, until the sauce thickens to a creamy consistency.
3. Remove the saucepan from heat. Stir in the fresh tarragon, Dijon mustard, salt, and white pepper until well combined.
4. Return the saucepan to low heat and cook for an additional 2 minutes, stirring constantly, to meld the flavors together.

The tarragon and mustard create a delightful balance of herbal and sharp notes, making this sauce a versatile companion to poultry, fish, or steamed vegetables.

Tip: For an extra smooth texture, strain the sauce through a fine-mesh sieve before serving.

Conclusion

We hope these 18 creamy Velouté sauce recipes inspire your next kitchen adventure! Perfect for elevating any dish, there’s something here for every home cook. Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup to your Pinterest board for easy access. Happy cooking!