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Mother Sauce: Velouté

  • Author: Chef Tony Reed
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 2-4 servings 1x


  • 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


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