This tasty velouté sauce is a delicious creamy blend of roux, vegetables, and chicken stock to make the perfect mother sauce.

Velouté is one of the five mother sauces which are the main sauce bases for all sauces in modern French cuisine. It is simply a thickened stock, most commonly chicken, veal, or fish, to make a creamy textured sauce.


White Mirepoix


Sachet de Spice



Add the butter to a medium-size pot over low heat and sweat the onion and celery while occasionally stirring for about 4 to 6 minutes or until tender.


Stir in the flour until it is completely mixed in.

While constantly whisking, pour in the chicken stock and turn the heat to high to bring to a boil.


Once the mixture is boiling, add in the thyme, peppercorns, and parsley, and then turn the heat down to low and simmer for 30 minutes.