Ref: 382
Heading: Sauces Dressings & Dips
Cuisine: French
Food Type: Meat
No of Portions: 12
Change no of portions required to :
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Ingredients & Prep
500 ml
Chicken stock
30 g
butter unsalted
25 g
plain flour
1/4 tsp
salt
1/4 tsp
black pepper freshly ground
Method
Suggestion & Tips
In a saucepan heat & melt the butter, then add flour & stir in until it starts to bubble, add stock slowly & whisk into the roux, when all the stock is in add seasoning, adjust to taste, bring to a simmer for 20 mins stirring often.