Velouté Sauce Histamine Information

Velouté sauce, a classic French mother sauce, is primarily composed of a light stock (often from chicken, fish, or veal), roux (a mixture of butter and flour), and seasonings. No direct research linking velouté sauce to histamine levels was found, but considering its ingredients, a probable impact can be ascertained. Chicken, one of the likely stock bases, has lower histamine levels compared to other meats like beef and pork, unless it has been stored for a while which increases the histamine content (1). Fish, another possible base, specifically shellfish and long-stored fish, could be high in histamine or act as histamine liberators (2). The flour and butter utilized in making roux do not generally contain high levels of histamine nor are known to be histamine liberators. However, certain additives or preservatives in commercially available versions might act as histamine liberators (3). Given this, it's reasonable to suggest that the histamine-related impact of consuming velouté sauce would depend on its specific ingredients. Being mindful of the age and source of these ingredients would be critical for people concerned about their histamine levels. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185–1196. https://doi.org/10.1093/ajcn/85.5.1185 2. Komericki, P., Klein, G., Reider, N., Hawranek, T., Strimitzer, T., Lang, R., Kranzelbinder, B., Aberer, W. (2011). Histamine intolerance: lack of reproducibility of single symptoms by oral provocation with histamine: A randomised, double-blind, placebo-controlled cross-over study. Wiener klinische Wochenschrift, 123(1-2), 15–20. https://doi.org/10.1007/s00508-010-1504-8 3. Bischoff, S. C. (2019). Adverse food reactions and functional gastrointestinal disorders: Role of the dietetic approach. Nutrition Dietetics and the Digestive System, 63(3), 150–160. https://doi.org/10.1159/000496388.