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Brandon Gray's Velouté

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

STEP ONE

Simmer vegetable stock with kombu in a separate pan over low heat and set aside.

STEP TWO

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.

STEP THREE

Add the warmed stock slowly, whisking to break up any lumps and bring to a simmer.

STEP FOUR

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.

STEP FIVE

Remove from the heat, and season with salt and pepper to taste. Strain sauce through a fine mesh sieve and serve.