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Supreme Sauce
| Recipe Submitted by: |
Franz Hanke |
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| Categories: |
Sauces |
| Yield: |
1 gallon |
| Ingredients |
Amount |
Method |
| Clarified Butter |
10 ounces |
Melt butter in large sauce pan and add flour.
Stir together to make roux and cook
over
medium heat for 5 minutes, stirring
often.
Do not brown.
While stirring, slowly incorporate stock
and half and half into roux until thick and
smooth. Season to taste.
Simmer for 20 minutes.
Strain and either hold for service
or quick-chill. |
| AP Flour |
10 ounces |
| Half and Half |
1/2 gallon |
| Chicken Stock |
1/2 gallon |
| Salt and Pepper |
to taste |
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| Chef's Tips: |
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| May be prepared with fish stock or veal stock,
etc. for use with accompanying dishes. |
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