When it comes to rich, comforting sauces that elevate any dish, few options compare to a well-made velouté. This classic French sauce is made by whisking together a roux of butter and flour with hot milk or cream, resulting in a smooth, creamy texture that’s simply divine. And the best part? Velouté sauces can be adapted to suit any occasion or taste preference, making them a versatile addition to your culinary repertoire.
From comforting chicken dishes to decadent seafood indulgences, we’ve rounded up 18 creamy velouté sauce recipes that are sure to please even the pickiest of eaters. Whether you’re looking for a classic take on this timeless sauce or something new and innovative, our collection has got you covered.
Classic Chicken Velouté with Mushrooms
This timeless French-inspired soup combines tender chicken, earthy mushrooms, and a rich velvety sauce, perfect for a cozy evening meal or special occasion. With just a few simple ingredients and straightforward preparation, you’ll be enjoying this comforting dish in no time.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and mushrooms; cook until mushrooms release their liquid and start to brown, about 8-10 minutes.
3. Add chicken and cook until browned, about 5 minutes.
4. Sprinkle flour over the mixture and cook for 1 minute.
5. Gradually add broth and heavy cream, whisking constantly. Bring to a simmer and cook until thickened, about 10-12 minutes.
6. Season with salt and pepper to taste. Serve hot, garnished with parsley or thyme if desired.
Cooking Time: About 25-30 minutes
Seafood Velouté with Shrimp and Scallops
A rich and creamy soup that showcases the flavors of shrimp and scallops, elevated by a velvety sauce. This recipe is perfect for a special occasion or a cozy night in.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 12 jumbo sea scallops
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 cup fish stock (or chicken stock)
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or chives for garnish
Instructions:
1. Melt butter in a large saucepan over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
2. Add shrimp and scallops; cook until pink and cooked through, about 5-6 minutes.
3. Sprinkle flour over the seafood mixture; cook for 1 minute.
4. Gradually add fish stock, whisking continuously to avoid lumps.
5. Bring mixture to a simmer; reduce heat to low and let cook for 10-12 minutes or until thickened slightly.
6. Stir in heavy cream; season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or chives.
Cooking Time: 20-25 minutes
Velouté Sauce with Tarragon and White Wine
Elevate your dishes with this rich and creamy velouté sauce infused with the subtle flavor of tarragon and a hint of white wine. Perfect for accompanying chicken, fish, or vegetables.
Ingredients:
– 1 cup (250ml) whole milk
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 2 teaspoons fresh tarragon leaves, chopped
– 1/4 cup (60ml) dry white wine
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the flour and whisk until smooth, cooking for 1 minute.
3. Gradually add the milk, whisking continuously to prevent lumps.
4. Bring the mixture to a simmer and cook for 5 minutes or until thickened.
5. Stir in the chopped tarragon leaves and white wine.
6. Season with salt and pepper to taste.
7. Serve warm over your favorite protein or vegetables.
Cooking Time: 10-12 minutes
Vegetable Velouté with Leeks and Carrots
A rich and creamy soup that showcases the natural sweetness of leeks and carrots, perfect for a cozy dinner or lunch.
Ingredients:
– 2 medium leeks, cleaned and chopped (white and light green parts only)
– 4 large carrots, peeled and chopped
– 2 tablespoons butter
– 1 onion, finely chopped
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped leeks and carrots to the pot. Cook, stirring occasionally, until they are tender and lightly browned, about 10-12 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 20 minutes or until the vegetables are very tender.
4. Use an immersion blender or a regular blender to puree the soup until smooth.
5. Stir in the heavy cream or half-and-half and season with salt and pepper to taste.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 40-45 minutes
Velouté-Based Creamy Chicken Pot Pie
Elevate your comfort food game with this velvety-soft chicken pot pie recipe, featuring a rich velouté-based filling and flaky homemade crust.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/4 teaspoon salt
– 3/4 cup heavy cream
– 1/2 cup chicken broth
– 2 tablespoons butter
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 pound cooked chicken breast, shredded
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large saucepan, melt butter over medium heat. Add onion and garlic; cook until softened.
3. Add heavy cream, chicken broth, and shredded chicken. Bring mixture to a simmer.
4. Gradually add flour, whisking continuously, until smooth.
5. Roll out puff pastry dough to fit 9×13-inch baking dish. Fill with velouté mixture.
6. Brush edges of pastry with egg wash (beaten egg mixed with water). Top with additional pastry or a pie crust.
7. Bake for 35-40 minutes, or until golden brown.
Cooking Time: Approximately 45-50 minutes.
Velouté Sauce with Dijon Mustard and Herbs
Elevate your sauces game with this rich and flavorful velouté sauce, infused with the tanginess of Dijon mustard and the freshness of herbs. Perfect for accompanying roasted meats, vegetables, or as a dip for crusty bread.
Ingredients:
– 2 cups chicken broth
– 1 cup heavy cream
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 teaspoon Dijon mustard
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the flour and whisk to combine. Cook for 1 minute, stirring constantly.
3. Gradually add the chicken broth, whisking continuously to prevent lumps.
4. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
5. Stir in the heavy cream, Dijon mustard, parsley, salt, and pepper.
6. Reduce heat to low and let simmer for an additional 2-3 minutes or until heated through.
Cooking Time: 10-12 minutes
Lobster Velouté with a Touch of Brandy
Lobster Velouté with a Touch of Brandy: A luxurious soup that combines the rich flavor of lobster with the warm, comforting aroma of brandy.
Ingredients:
– 1 pound lobster meat (claw and body), diced
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons brandy (optional)
– Fresh parsley, chopped (for garnish)
Instructions:
1. Melt butter in a large saucepan over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add flour; whisk to combine. Cook for 1 minute.
4. Gradually add heavy cream and milk; whisk until smooth.
5. Bring mixture to a simmer; reduce heat to low.
6. Add lobster meat, paprika, salt, and pepper. Simmer for 5-7 minutes or until heated through.
7. Stir in brandy (if using).
8. Taste and adjust seasoning as needed.
9. Serve warm, garnished with chopped parsley.
Cooking Time: 20-25 minutes
Velouté-Infused Turkey Tetrazzini
Elevate your holiday dinner game with this rich and creamy turkey tetrazzini, infused with the warm flavors of velouté sauce. This comforting casserole is sure to become a new family favorite.
Ingredients:
– 1 pound cooked turkey breast, diced
– 1 cup velouté sauce (homemade or store-bought)
– 1 cup heavy cream
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8 ounces pasta of your choice (e.g., fettuccine or spaghetti)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; set aside.
3. In a large mixing bowl, combine turkey, velouté sauce, and heavy cream. Mix until smooth.
4. Add cheddar cheese, parsley, paprika, salt, and pepper; stir well.
5. Combine cooked pasta with the turkey mixture; mix thoroughly.
6. Transfer the mixture to a 9×13-inch baking dish.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Velouté Sauce with Lemon and Thyme
This citrusy and herbaceous velouté sauce is perfect for elevating a variety of dishes, from roasted chicken to steamed fish. With its tangy lemon flavor and subtle thyme notes, it’s sure to add a burst of freshness to any meal.
Ingredients:
– 2 cups chicken broth
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Pour in the chicken broth and bring to a simmer.
4. Reduce heat to low and add the lemon juice and thyme. Simmer for 10 minutes.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Cook for an additional 2-3 minutes, until the sauce has thickened slightly.
Cooking Time: 12-15 minutes
Spinach and Artichoke Velouté Pasta
Creamy and indulgent, this Spinach and Artichoke Velouté Pasta is a perfect comfort food dish for any occasion.
Ingredients:
– 8 oz pasta of your choice (e.g. fettuccine or penne)
– 1 cup fresh spinach leaves
– 1 can artichoke hearts, drained and chopped
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– 1 tablespoon unsalted butter
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, sauté garlic and artichoke hearts in butter until tender.
3. Add spinach leaves and cook until wilted.
4. Stir in heavy cream and season with salt and pepper to taste.
5. Combine cooked pasta, spinach mixture, and grated Parmesan cheese (if using).
6. Serve immediately.
Cooking Time: 15-20 minutes
Velouté-Based Creamy Mushroom Soup
This rich and creamy soup is a perfect comfort food option for a chilly evening. Made with a velouté base, it’s packed with the earthy flavor of mushrooms and has a silky smooth texture.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 2 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 10 minutes.
3. Sprinkle flour over the mixture; cook for 1 minute.
4. Gradually add chicken broth, whisking continuously to avoid lumps. Bring to a simmer.
5. Reduce heat to low and stir in heavy cream. Season with salt and pepper to taste.
6. Simmer for 10-15 minutes or until heated through. Serve hot, garnished with parsley or thyme if desired.
Cooking Time: 20-25 minutes
Velouté Sauce with Roasted Garlic and Parmesan
This rich and creamy velouté sauce gets a depth of flavor from roasted garlic, perfect for elevating pasta dishes or saucing vegetables. With just a few ingredients and minimal effort, you’ll be enjoying a deliciously comforting sauce in no time.
Ingredients:
– 3 cloves of garlic
– 1/2 cup (120ml) chicken broth
– 1/2 cup (120ml) heavy cream
– 2 tablespoons butter
– 1 teaspoon flour
– Salt and pepper, to taste
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat the oven to 400°F (200°C). Wrap the garlic cloves in foil and roast for 30-40 minutes, or until tender.
2. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to combine. Cook for 1 minute.
3. Gradually add the chicken broth and heavy cream, whisking constantly. Bring to a simmer.
4. Remove from heat and stir in roasted garlic, salt, and pepper. Strain the sauce through a fine-mesh sieve.
5. Stir in Parmesan cheese until melted. Serve warm.
Cooking Time: 10-12 minutes
Velouté-Enhanced Creamed Spinach
Elevate the classic spinach dish with a rich and creamy velouté sauce, perfect for special occasions or everyday indulgence.
Ingredients:
– 1 package fresh spinach leaves, chopped
– 2 tablespoons unsalted butter
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 teaspoon all-purpose flour
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the chopped spinach and cook until wilted, about 3-4 minutes.
3. Sprinkle the flour over the spinach and whisk to combine. Cook for 1 minute.
4. Gradually add the heavy cream, whisking continuously to prevent lumps.
5. Bring the mixture to a simmer and cook until thickened, about 2-3 minutes.
6. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
Cooking Time:
– Preparation time: 10 minutes
– Cooking time: 6-7 minutes
– Total time: 16-17 minutes
Velouté Sauce with Smoked Paprika and Cream
This rich and creamy sauce gets a smoky twist from the addition of smoked paprika, perfect for elevating your next dish. With its velvety texture and deep flavor, it’s sure to become a new favorite.
Ingredients:
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the flour and whisk until smooth, cooking for 1-2 minutes.
3. Gradually add the broth, whisking constantly to prevent lumps.
4. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
5. Stir in the heavy cream and smoked paprika. Season with salt and pepper to taste.
6. Simmer for an additional 2-3 minutes or until heated through.
Cooking Time: 15 minutes
Velouté-Based Creamy Asparagus Risotto
Elevate your risotto game with this creamy and flavorful recipe that combines the richness of velouté sauce with the sweetness of asparagus.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons unsalted butter
– 1 medium onion, finely chopped
– 3 cups fresh asparagus spears, trimmed
– 1/2 cup grated Parmesan cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. In a large skillet, melt butter over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
2. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
3. Gradually add warmed broth, stirring continuously and allowing each portion to absorb before adding the next.
4. After 20-25 minutes of cooking, stir in heavy cream and asparagus spears. Cook until asparagus is tender, about 5-7 minutes.
5. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 30-35 minutes
Velouté Sauce with Fresh Tarragon and Chives
Elevate your sauces game with this creamy and aromatic Velouté sauce, infused with the subtle flavors of fresh tarragon and chives. Perfect for serving alongside chicken, fish, or vegetables.
Ingredients:
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 cup heavy cream
– 1/2 cup whole milk
– 2 tablespoons fresh tarragon leaves, chopped
– 1 tablespoon fresh chives, chopped
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the flour and whisk until smooth, cooking for 1 minute.
3. Gradually add the heavy cream and whole milk, whisking constantly.
4. Bring the mixture to a simmer and cook for 5-7 minutes or until it thickens slightly.
5. Stir in the chopped tarragon and chives.
6. Season with salt and pepper to taste.
7. Serve warm over your favorite dishes.
Cooking Time: 10-12 minutes
Velouté-Infused Creamy Chicken and Dumplings
Experience the rich flavors of France with this velvety creamy chicken and dumplings recipe, infused with the subtle nuances of a velouté sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups all-purpose flour
– 1/4 cup butter, melted
– 1/2 cup heavy cream
– 1 cup whole milk
– 2 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper to taste
– 8-10 dumplings (homemade or store-bought)
Instructions:
1. In a large pot, sauté the chicken in melted butter until cooked through.
2. Add flour to the pot and whisk to combine with any remaining juices. Cook for 1 minute.
3. Gradually add heavy cream and whole milk, whisking continuously. Bring mixture to a simmer.
4. Reduce heat and let sauce cook for 5 minutes or until thickened.
5. Stir in thyme and paprika. Season with salt and pepper to taste.
6. Add dumplings to the pot and cook for an additional 10-12 minutes or until cooked through.
Cooking Time: 25-30 minutes
Enjoy your creamy, comforting Velouté-Infused Chicken and Dumplings!
Velouté Sauce with Truffle Oil and Wild Mushrooms
Elevate your dining experience with this rich and earthy Velouté Sauce infused with truffle oil and wild mushrooms.
Velouté Sauce with Truffle Oil and Wild Mushrooms Recipe
Ingredients:
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 teaspoons truffle oil
– 1/4 teaspoon salt
– Fresh thyme, chopped (optional)
– 8 oz mixed wild mushrooms (such as cremini, shiitake, and oyster), sliced
Instructions:
1. Melt butter in a medium saucepan over medium heat.
2. Add flour and whisk to combine; cook for 1 minute.
3. Gradually add chicken broth and heavy cream, whisking constantly.
4. Bring mixture to a simmer; reduce heat to low and cook for 5 minutes or until thickened.
5. Stir in truffle oil and salt.
6. Add sliced mushrooms and cook for an additional 2-3 minutes or until tender.
7. Season with chopped thyme if desired.
Cooking Time: 10-12 minutes
Summary
Get ready to indulge in a world of creamy delights! This collection of 18 velouté sauce recipes offers something for every occasion. From classic chicken and mushroom dishes to seafood, vegetable, and even dessert-inspired treats, these rich and creamy sauces are sure to impress. Try your hand at velouté-based creamy chicken pot pie, lobster velouté with a touch of brandy, or spinach and artichoke velouté pasta. Whatever the occasion, there’s a velouté sauce recipe here to make it unforgettable!
