Velouté

🥘 Ingredients

• heavy blond roux 1 heavy
• vegetable broth 2 ½ cup
• mushrooms ¼ cup
• salt
• pepper
• unsalted butter 2 Tbsp

1. 1

   Make a heavy blond roux .
2. 2

   Remove the medium saucepan from the heat and slowly whisk in 2.5 cup of vegetable broth along with minced mushrooms .
3. 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.
4. 4

   Strain through a fine-mesh sieve , if desired.
5. 5

   Season to taste with salt and pepper .
6. 6

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