Velouté Sauce

Instructions

1. Prepare the mirepoix
   In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the diced onion, carrot, and celery. Sauté until vegetables are softened but not browned, about 5-7 minutes.
2. Make the roux
   Add the remaining 3 tablespoons of butter to the pan with the vegetables. Once melted, sprinkle in the flour and stir continuously with a wooden spoon or whisk. Cook the roux for 2-3 minutes until it turns a pale blonde color and smells slightly nutty, but do not let it brown.
3. Add the stock
   Gradually pour in the warm stock while whisking constantly to prevent lumps from forming. Add the bay leaf and thyme sprigs. Bring the mixture to a gentle simmer.
4. Simmer and reduce
   Reduce heat to low and simmer the sauce for 15-20 minutes, stirring occasionally. The sauce should coat the back of a spoon when ready and have reduced slightly.
5. Season and strain
   Season with white pepper, salt, and nutmeg if using. Remove the bay leaf and thyme sprigs. For an extra smooth sauce, strain through a fine-mesh sieve, pressing gently on the vegetables to extract maximum flavor.
6. Adjust consistency
   If the sauce is too thick, thin it with a little more warm stock. If too thin, continue simmering until it reaches your desired consistency. The finished velouté should have a silky, velvety texture that lightly coats the back of a spoon.