A pale, clear sauce

Yield: 1 Servings

Measure Ingredient
2 tablespoons Butter
1 tablespoon Flour
2 cups Stock
1 \N Whole peeled onion
\N \N Some white leek or scallion
\N \N Tough parts of mushrooms
\N \N Salt and fine white pepper as desired


Not to start a sauce war, but this is just my take on the basic sauce scene based on reading many cook books (written before and after Escoffier), and just some rule of thumb ideas that seem to work for me.

Melt butter and mix with flour with a fork. Add warm stock (chicken, veal, vegetable, whatever), and whisk smooth. Add optionals if you wish. Simmer, uncovered, skimming off scum as needed. Cornstarch can be substituted for flour by using 1½ C stock and adding ½ C water mixed with cornstarch after adding stock. Whisk well in either case. The solids can be added then for the reduction. Strain the solids out before using. This sauce should be pale and clear. White wine in a modest amount (substitued for stock) with some tarragon leaves is nice with fowl. Some like a garlic clove.

Posted to JEWISH-FOOD digest V96 #54 Date: Thu, 17 Oct 1996 18:03:41 -0600 From: rbparker@... (Ron Parker)

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