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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.
Check out more of Chef Tony’s recipes over on Youtube.
Mother Sauce: Velouté
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 2–4 servings 1x
Ingredients
Scale
- 4 oz White Mirepoix (onion, celery, parsnip, leek)
- 2 oz Clarified Butter
- 8 oz Roux
- 96 oz Chicken Stock, Warm
- 1 Sachet (parsley, thyme, Spiceology bay leaves, Spiceology peppercorn, garlic)
- Salt to taste
- Pepper to taste
Instructions
- Add butter to a medium to large pot on medium heat and then add mirepoix and sweat. In a separate pot heat your stock to a warm temperature add roux and cook for about 2 minutes.
- Gradually add in the stock to the mirepoix and roux mixture. Stir well to eliminate any clumps for the roux.
- Bring to a boil, add sachet and lower temp to a simmer for 45 minutes to 1 hour.
- Strain the sauce through a sieve, then strain once again through a cheese cloth lined sieve.
- Return to pot at a simmer and season as desired.
- Sauce is now ready to serve.
