In classical French cooking, the term "mother sauce" refers to any one of five basic sauces, which are the starting points for creating an endless amount of recipes. Veloute sauce is simple to prepare, but packs a ton of flavor, using mostly pantry ingredients.
- 2 tablespoon butter
- 2 tablespoon flour
- 2 cups of chicken stock
- salt and pepper to taste
- Heat the stock in an All-Clad Sauce Pan over low heat until warmed but not scalding hot.
- Separately, in the All-Clad D3 Stainless 2 Quart Saucier or in an additional All-Clad Sauce Pan make a brown roux by heating the butter over medium heat until melted. Add the flour, whisking constantly, and cook for about 1-2 minutes until it is frothy, but not darkened.
- In a continuous stream pour the hot stock into the roux, whisking constantly. Bring to a boil over medium-high heat.
- Reduce once boiling and simmer on low for 2-3 minutes, until thickened.
- Season with salt and pepper
If the mixture becomes too thick or oily in appearance add a tiny bit of hot water and incorporate to adjust the mixture. Clarified butter is the process of removing the milk solids and water from the butterfat. By melting your butter, skimming the white solids off the top, and then straining the remaining liquid into a clean vessel you will be left with clear butterfat that has a golden color.