Mother Sauce: Velouté

Chef Tony Reed
Servings

4

Prep Time

15 minutes

Cook Time

45 minutes

Cuisine

Mediterranean/European

Category

Sauce

Chef Tony shows you how to make one of the Mother Sauces: Velouté. And once you make this sauce, you’ll be able to put it to work with this recipe for Cream of Broccoli Soup.
Mother Sauce: Velouté

Ingredients

  • 4 oz White Mirepoix (onion, celery, parsnip, leek)
  • 2 oz Clarified Butter
  • 8 oz Roux
  • 96 oz Chicken Stock, Warm
  • Salt to taste
  • Pepper to taste

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  • Spiceology Parsley

  • Spiceology Thyme

  • Spiceology Bay Leaves

  • Spiceology Black Peppercorn

  • Garlic

Directions

  1. Add butter to a medium to large pot on medium heat and then add mirepoix and sweat.

  2. In a separate pot heat your stock to a warm temperature add roux and cook for about 2 minutes.

  3. Gradually add in the stock to the mirepoix and roux mixture. Stir well to eliminate any clumps for the roux.
  4. Bring to a boil, add sachet and lower temp to a simmer for 45 minutes to 1 hour.
  5. Strain the sauce through a sieve, then strain once again through a cheese cloth lined sieve.
  6. Return to pot at a simmer and season as desired.
  7. Sauce is now ready to serve.
Recipe Products
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Spice
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