Chicken and mushroom velouté

  • 35 mins cooking
  • Makes 2 Cup
  • Print


Chicken and mushroom velouté
  • 2 1/4 cup (560 millilitres) chicken stock
  • 60 gram butter
  • 2 tablespoon plain flour
  • 1 small brown onion, finely chopped
  • 150 gram button mushrooms, thinly sliced
  • 1/4 cup (60 millilitres) dry white wine
  • 1/4 cup (60 millilitres) pouring cream


Chicken and mushroom velouté
  • 1
    In a small saucepan, place stock; bring to the boil then remove from heat. In a medium saucepan, melt 40g of the butter , add flour; cook, stirring, about 2 minutes or until mixture bubbles and thickens. Stir in hot stock gradually; bring to the boil. Cook, stirring, until sauce boils and thickens.
  • 2
    Reduce heat; simmer, uncovered, about 20 minutes or until reduced by half. Strain sauce into small bowl.
  • 3
    In a medium saucepan, melt remaining butter; cook onion, stirring, until softened. Add mushrooms; cook, stirring, about 5 minutes or until softened.
  • 4
    Add wine to pan; cook, stirring, until almost all liquid evaporates. Add velouté; bring to the boil. Add cream; reduce heat, stir until sauce is heated through.


If you're serving this sauce with fish, replace the chicken stock with fish stock; for a vegetarian version, use vegetable stock. Velouté should be served as soon as it is made.

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