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What is Velouté sauce? Veloute is one of the 5 French mother sauces listed by Auguste Escoffier in the early 1900s along with bechamel, tomato, hollandaise, and espagnole. It is a savory sauce made with a blond roux (don't let the butter brown!) and white stock made from either veal, chicken, or fish.

INGREDIENTS
3 tablespoons unsalted butter
1 small onion, diced
1 celery stalk, diced
1 small carrot, peeled and diced
3 tablespoons flour
2 1/4 cups chicken broth
1 bay leaf
1 stalk fresh thyme
2 fresh parsley stalks
1/2 teaspoon kosher salt
1/4 teaspoon white pepper

INSTRUCTIONS
1) Melt the butter in a saucepan over medium heat.
2) Then add the diced onion, celery, and carrot. Cook the vegetables until they start to sweat, but don’t brown them.
3) Sprinkle the flour over the vegetables to make a roux, lower the heat, and stir for 2 – 3 minutes.
4) Increase the heat and slowly add the stock, whisking vigorously until it comes to a boil.
5) Reduce the heat to a simmer and add the bay leaf, fresh thyme, and parsley.
6) Let simmer for at least 10 to 15 minutes, or up to an hour.
7) Strain through a mesh cloth or a fine sieve.
8) Season with salt and pepper. Adjust seasoning if needed.
9) Serve right away or dot with butter and refrigerate in an air-tight container for up to 1 week.

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