A Pale, Clear Sauce Recipe

1. 1

   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 which seem to work for me.

2. 2

   Heat butter and mix with flour with a fork.

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   Add in hot stock (chicken, veal, vegetable, whatever), and whisk smooth.

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   Add in optionals if you wish.

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   Simmer, uncovered, skimming off scum as needed.

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   Cornstarch can be substituted for flour by using 1.5 C stock and adding 0.5 C water mixed with cornstarch after adding stock.

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   Whisk well in either case.

8. 8

   The solids can be added then for the reduction.

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   Strain the solids out before using.

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    This sauce should be pale and clear.

11. 11

    White wine in a modest amount (substitued for stock) with some tarragon leaves is nice with fowl.

12. 12

    Some like a garlic clove.

* Per serving · 4 servings · Values may vary.

No additional tips available.