5-Minute Velouté Sauce Recipe (How to Make Gravy without Drippings)
5-minute rich and flavorful velouté sauce is a French "mother sauce" made from roux (butter cooked with flour) and chicken stock. It’s basically gravy without drippings, and it’s a great recipe to have up your sleeve for serving with things like roast chicken, roast turkey, or even pot roast!
Heat the butter in a medium saucepan over medium heat.
Once melted, whisk in the flour and cook for 30 seconds, whisking constantly.
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 ¼ 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.