Ingredients
- 8 flow oz Butter
- 8 oz Flour
- 4 quart Stock (chicken, veal, or fish)
- TT Salt and White Pepper
Directions
1. Heat the butter in a heavy saucepan. Add the flour and cook to make a blond roux.
2. Gradually add the stock to he roux, stirring constantly with a whisk to prevent lumps. Bring to a boil and reduce to a simmer.
3. Simmer and reduce to 1 gallon, approximately 30 minutes.
4. Strain through a china cap lined with cheesecloth.
5. Melted butter can be carefully ladled over the surface of the sauce to prevent a skin from forming. Hold for service or cool in a water bath.
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Cooking Recipes
RandomBook One These books will have recipes from the books I have collected over the years. Now I am trying to write them all out into one big platform.
