Veloute Sauce
Veloute sauce is one of the 5 French mother sauces listed by Auguste Escoffier made with a blond roux and a white stock made from either chicken, veal, or fish.
Ingredients
- 3 tablespoons 3 tablespoons unsalted butter
- 1 small onion diced
- 1 stalk celery diced
- 1 small carrot peeled and diced
- 3 tablespoons flour
- 2 1/4 cups chicken broth
- 1 bay leaf
- 1 stalk thyme fresh
- 2 stalks parsley fresh
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
Instructions
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Melt the butter in a saucepan over medium heat.
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Then add the diced onion, celery, and carrot. Cook the vegetables until they start to sweat, but don't brown them.
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Sprinkle the flour over the vegetables to make a roux, lower the heat, and stir for 2 - 3 minutes.
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Increase the heat and slowly add the stock, whisking vigorously until it comes to a boil.
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Reduce the heat to a simmer and add the bay leaf, fresh thyme, and parsley. Let simmer for at least 10 to 15 minutes, or up to an hour.
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Strain through a mesh cloth or a fine sieve. Season with salt and pepper. Adjust seasoning if needed.
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Serve right away or dot with butter and refrigerate in an air-tight container for up to 1 week.