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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 4 |
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One of the most versatile of the mother sauces. Not sure why it fell out of fashion. Take the time and give it a try, you'll love it! I usually serve this over chicken, hence the chicken stock or veggies that have been lightly grilled. Ingredients:
3 cups chicken stock |
1/3 cup butter |
1/3 cup all-purpose flour |
white pepper |
salt |
Directions:
1. Warm stock in a heavy-based saucepan over medium heat.
2. Melt butter in another pan. Stir in flour and cook about 3 minutes or so until bubbly. Gradually ass warmed stock, whisking constantly. Cook, uncovered, at a slow simmer for about 50 minutes to one hour, stirring occasionally, until reduced by one-third.
3. Skim any foam that may have arisen to the top during cooking. Strain through cheesecloth or a fine sieve. Keep hot in a top double boiler until ready to use. Adjust seasoning to taste.
4. Serve over broiled chicken or lightly cooked vegetables.
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