---
comments: true
tags:
  - mother-sauce
  - french
  - joy-of-cooking
---
# :carrot: Velouté

![Velouté](../../assets/images/velouté.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 1.75 cup | 30 minutes |

## :salt: Ingredients

- :stew: 1 [heavy blond roux][1]
- :carrot: 2.5 cup [vegetable broth][2]
- :mushroom: 0.25 cup mushrooms
- :salt: some salt
- :salt: some pepper
- :butter: 2 Tbsp unsalted butter

## :cooking: Cookware

- 1 medium saucepan
- :spoon: 1 spoon
- :wastebasket: 1 fine-mesh sieve

## :pencil: Instructions

### Step 1

Make a [heavy blond roux][1].

### Step 2

Remove the medium saucepan from the heat and slowly whisk in 2.5 cup of [vegetable broth][2] along with minced
mushrooms.

### Step 3

Return the saucepan to the heat and bring the sauce slowly to a simmer, whisking to prevent lumps. Cook over medium-low
heat, stirring often and skimming any skin that forms on the surface, until thick enough to coat the back of a spoon,
about 20 minutes. Do not boil.

### Step 4

Strain through a fine-mesh sieve, if desired.

### Step 5

Season to taste with salt and pepper.

### Step 6

Just before serving, whisk in softened unsalted butter or any flavored butter.

## :link: Source

- Joy of Cooking

[1]: <../../ingredients/roux.md>
[2]: <../../ingredients/vegetable-broth.md>