5-Minute Velouté Sauce Recipe: How to Make Pan Gravy without Drippings

easy 5 minute veloute sauce recipe featured image

5-Minute Velouté Sauce Recipe: How to Make Pan Gravy without Drippings

Rich, savory velouté sauce is a 5-minute recipe made from roux (butter cooked with flour) and chicken stock; essentially, it's pan gravy without drippings!

Course Condiments

Cuisine American, French

Keyword Gravy Recipe Without Drippings, Gravy Without Drippings, How to Make Gravy Without Drippings, No Drippings Gravy, Pan Gravy, Velouté, Velouté Sauce, Velouté Sauce Recipe

Prep Time 2

Cook Time 3

Servings servings

Calories 94kcal

Author Faith Gorsky

Ingredients

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups chicken stock at room temperature or warmed
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon poultry seasoning

US Customary - Metric

Instructions

Make the roux. Heat the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook for 30 seconds, whisking constantly.
Add the liquid and seasonings. Whisk in the chicken stock, and then whisk in the onion powder, garlic powder, salt, black pepper, and poultry seasoning. Bring up to a boil, whisking constantly. Remove from the heat. Serve.

Notes

Recipe Yield and Serving Size: This recipe makes just over 1 cup of gravy. It serves 4 people generously, with a little over 1/4 cup per serving.
Serving and Reheating Tip: Keep the gravy in the saucepan so you can easily reheat it right before serving if necessary. To reheat the gravy, warm it over low heat, whisking occasionally. Add a splash of chicken stock to thin it out if necessary.
Storage: Store this sauce in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Velouté with Beef Stock: Traditionally, this French msauce is made with a lighter colored stock, such as chicken, fish, or veal. However, if you want to make a quick and easy gravy for beef, you can use beef stock instead of chicken stock. Also, omit the poultry seasoning and add 1 sprig of fresh rosemary instead (remove it before serving).
Gluten Free Gravy Option: For gluten free gravy, omit the all-purpose flour and add 2 tablespoons of cornstarch dissolved in 3 tablespoons of cold water along with the chicken stock.

Nutrition