Condiments

Simple Chicken Veloute Sauce (Dairy Free)

One easy swap makes this simple chicken veloute sauce (also known as velouté sauce) a dairy free version of the classic French sauce. Serve it with basic sautéed chicken breast or as a gravy for rotisserie chicken. It can work wonders for accidentally dry chicken.

chicken velouté sauce, chicken veloute sauce being poured from a saucepan to a white cream pitcher with sliced chicken breast in the background on white marble surface

When we first moved to France, I told my mom that I wanted Julia Child’s famous cookbooks for Christmas because I was in a particularly adventurous phase, and Julie and Julia had just come out on DVD, so naturally, I had to have them. Of course, I had no idea how difficult some of the recipes were. I remember two major fails – chicken bouillabaisse and sautéed veal with brown tarragon sauce, but this simple chicken veloute sauce is quite a gem.

chicken velouté sauce, chicken veloute sauce in a white cream pitcher with sliced chicken breast in the background on white marble surface

What is veloute sauce used for?

Veloute sauce is one of the 5 basic mother sauces, and the only one I’ve learned to make so far. You can make it with any type of stock you have, but you’ll want to use the right stock for your dish.

It’s such an easy way to dress up boring chicken, and it can definitely help save your meal if you over cook your chicken. The sauce makes quite a bit, and I can usually stretch it between two meals if it’s just our family. This sauce can be reheated easily if you have leftovers, just add a little more chicken broth or some white wine to thin it out if necessary.

sliced chicken breast topped with chicken veloute sauce in a shallow cream bowl on white marble surface

What ingredients do you need to make veloute sauce?

  • Butter (or in our case, butter substitute)
  • All-purpose flour
  • Chicken stock
  • Salt & pepper

How do you make chicken veloute sauce?

Start by making a roux. I use equal parts butter substitute (or butter, if you can have dairy) and all-purpose flour. Use your biggest saucepan, and melt the butter substitute  and whisk in the flour. Allow it to cook for about a minute or so, but keep whisking it around so it doesn’t burn.

Then slowly whisk in the chicken broth. I try to add about 1/2 cup at a time so that I don’t get an big lumps, and it allows the sauce to thicken as it cooks.

close up of sliced chicken breast topped with chicken veloute sauce in a shallow cream bowl on white marble surface

If I have it, I also add a splash of dry white wine with the broth. It’s not necessary, but I think it adds a little bit of extra flavor. Salt & pepper are absolutely necessary, too. I usually start with 1/2 teaspoon of coarse salt and add more to taste. It really depends on the amount of salt in your broth. If I’m using reduced-sodium, I usually lean more towards a full teaspoon. Definitely taste as you go.

Let the sauce simmer until it’s the consistency you want. It should at least coat the back of a spoon, but I tend to make my chicken veloute sauce a bit thicker than that. It all depends on how thick you want it and how long you cook it.

aerial view of sliced chicken breast topped with chicken veloute sauce in a shallow cream bowl on white marble surface

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chicken velouté sauce, chicken veloute sauce being poured from a saucepan to a white cream pitcher with sliced chicken breast in the background on white marble surface

Simple Chicken Veloute Sauce (Dairy Free)

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: about 2 cups

Ingredients

  • 2 tablespoons dairy free buttery spread (such as Earth Balance)
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth, room temperature or warmed
  • Splash dry white wine
  • 1/2 – 1 teaspoon coarse salt
  • Black pepper, to taste

Instructions

  1. Melt the buttery spread in a small saucepan over medium-low heat.
  2. Add the flour to the melted buttery spread, whisking to combine.
  3. Let the roux cook for about 30 seconds to a minute.
  4. Pour chicken broth into the sauce pan, whisk until smooth.
  5. Simmer on low heat – stirring occasionally – for 5 minutes or until ready to serve.

Nutrition

  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg
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5 Comments

  • Reply
    Bobby Jo
    September 3, 2012 at 7:55 pm

    what a cute polka dotted bowl!!

  • Reply
    Cheryl
    May 2, 2018 at 10:53 am

    Can you substitute almond flour instead of regular white flour?

    • Reply
      Melissa Belanger
      May 2, 2018 at 2:13 pm

      I haven’t tried it before. You could definitely cornstarch (1/2 of the flour amount). From what I’m looking at based on a quick internet search, you can definitely use almond flour, but I’m not sure how much you’d need to use or how well it will actually thicken. Let me know if you try it though, I’m sure other readers would love to know.

    • Reply
      Jessica
      May 31, 2018 at 1:31 pm

      My question was also if you could sub for almond or coconut flour. Wondering if you tried the recipe, yet?

      • Reply
        Melissa Belanger
        June 1, 2018 at 8:24 am

        Hi Jessica,

        I would not suggest subbing almond or coconut flour. The don’t have the same thickening power as all-purpose flour or cornstarch. If you’re avoiding those ingredients, you could try almond or coconut flour, but they aren’t going to give you the same texture. If you do try it, please let me know!

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