Step 1: You will need
- 50 g butter
- 50 g flour
- 1 ltr chicken, veal or fish stock
- 1 medium saucepan
- 1 small saucepan
- 1 sieve or chinois
- 1 bowl for the finished sauce
- 1 whisk
- 1 wooden spoon
Step 2: Prepare the sauce
First, heat the desired stock in the small saucepan.
Step 3: 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.
Step 4: 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.
Step 5: Simmer
Lower the heat and simmer until the sauce reaches the desired thickness, about 10-15 minutes.
Step 6: 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.
Step 7: VIDEOJUG TIP
Once the basic sauce is made other flavourings can be added for example,
Tomato Blush: Cook 2-3 tbsp of tomato purée with the roux; add finely chopped tomatoes at the end.
Sauce for fish: Add 3 tbsp lemon juice and 2 tbsp 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.