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This is one of the classic French sauces used by itself as an accompaniment to white meats, fish & roasted vegetables. Combined with other ingredients like tomato, citrus, herbs to create dozens of other sauces.
Serves 2 - 4 people
Prep Time = 5 minutes
Cooking Time = 30 minutes
Ingredients
1 ¾ oz butter
1 ¾ oz flour
2 1⁄8 pt chicken, veal or fish stock
salt
pepper
Cooking Equipment
1 medium saucepan
1 small saucepan
1 sieve or chinois
1 bowl for the finished sauce
1 whisk
1 wooden spoon
How to Prepare
Prepare the sauce
First, heat the desired stock in the small saucepan.
Make the roux
Add the flour to melted butter. Stir with a wooden spoon over a low heat for 2-3 minutes to create a blond roux.
Stir in the stock
Remove the pan from the heat. Gradually add the hot stock beating constantly to blend it with the roux. Bring to a boil, stirring all the time. If you stop stirring or leave the sauce on the heat unattended, it will stick and burn.
Simmer
Lower the heat and simmer until the sauce reaches the desired thickness, about 10-15 minutes.
Strain the sauce
Strain the sauce through the sieve into a bowl. To stop a skin forming on the sauce, cover with cling film or buttered greaseproof paper, or rub the surface with a knob of butter.
Recipe submitted by Jim Catanich
Additional Sauces
Once the basic sauce is made other flavorings can be added for example:
Tomato Blush
Cook 2-3 tablespoon of tomato purée with the roux; add finely chopped tomatoes at the end.
Sauce for fish
Add 3 tablespoon lemon juice and 2 tablespoon chopped fresh parsley to the sauce before serving.
Citrus sauce
Add 200ml freshly squeezed orange juice after the stock has been added to the roux.
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