Sous Vide: Classic Velouté Sauce

Veloute is no longer in as widespread use as it was decades ago. Modern chefs have moved away somewhat from starch thickened sauces, opting for lighter and sparser fare. In spite of this, understanding the mechanics of the classic thickened bouillon is essential for anyone interested in sauce making in general.

sous vide bechamel


Flour, 2 oz./60 g
Bouillon, COLD, 2 cups/480 ml.
Butter, 2 Tablespoons/30 g.

Salt and pepper to taste.

Cream, 2 oz./50 ml.

Equipment requirements
Immersion circulator, portable or stationary.
Heat rated container, minimum of 2 gallons/8 liters.
Heat rated sous vide bags, 2 each.
Flour shaker or fine meshed strainer.
Wire Whisk
Kitchen tongs, metal.
Infrared or probe thermometer.


Level of difficulty: 3


Put 1/3 of the bouillon, the butter, and the flour in a blender. Do not overmix. You can also mix by hand using a whip or a wooden spoon. This should form a very light paste. Add the remaining bouillon, and pulse for only one second. Over mixing can damage the flour granules.

Pour the liquid into a Ziploc Quart Freezer bag, and lower into a sous vide bath @

Process for at least one hour. Remove from bath and allow to cool slightly. Gently move the sauce around in the bag to distribute it evenly. Remove from bag into an appropriate container, and again, stir lightly. A blender can be used for this process but over mixing will break the sauce, so pulse for just a second or two.

Some cooks insist on straining the veloute to eliminate clusters–they’re not really lumps. I usually avoid it because it should not be necessary and it also puts unnecessary strain on the consistency–even the simple act of straining can cause this sauce to break. Check the seasonings and adjust as necessary.

At service, add the cream. Only enough to cloud the sauce is the guideline. The sauce is now ready for use in any recipe calling for veloute. Sherry, Marsala, and other flavorings can be denatured and added as needed. The sample below is garnished with a crouton, licorice gastrique, and chive.

For a more detailed discussion of this sauce, click HEREHere is an example of veloute applied as the base for a green bean casserole with almonds:

The beans can be sous vide processed, here is the method. Otherwise, simply cook green beans in boiling salted water for 5 minutes, drain and shock cold.

Toss the beans with your veloute sauce, top with almonds and bake in an oven at

until the almonds are brown on top–about half an hour–it’s that easy!

Watch this site as we continue to post recipes for classic sauces as well as forward looking products!

Norm King


Veloute translates as "velvety", and that best describes its texture and consistency. Most cream soups incorporate veloute as their base. One caution; veloute does not refrigerate as well as some other sauces. It has the tendency to solidify when chilled, and then to break when reheated. Typically, it should be served the day it is made.

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