This French "Mother Sauce" made with Miyoko's butter is the addition to mashed potatoes, pot pies, or as a base for any of your savory dishes.
Prep time: 5 mins
Cook time: 25-30 mins
Make the Velouté
Simmer vegetable stock with kombu in a separate pan over low heat and set aside.
Melt butter in a heavy-bottomed saucepan. Stir in flour and cook, whisking continuously, over medium high heat. Cook until mixture is lightly browned, about 10 minutes.
Add the warmed stock slowly, whisking to break up any lumps and bring to a simmer.
Reduce heat to low and continue to cook, stirring for 10-15 minutes more until sauce is thickened and coats the back of a spoon.
Remove from the heat, and season with salt and pepper to taste. Strain sauce through a fine mesh sieve and serve.