4.5
(2)
Your folders
Your folders
Export 2 ingredients for grocery delivery
Step 1
In a saucepan, melt the butter over medium heat. While stirring, slowly add the flour to the butter. Keep stirring to ensure the butter fully incorporates and doesn’t form lumps. Keep adding the flour until the mixture creates a loose paste.
Step 2
Slowly pour the chicken stock into the saucepan with the roux, whisking continuously. Once added, the chicken stock should not have any lumps of roux in it. Bring the mixture to a simmer and let it reduce, frequently stirring, for 20-30 minutes. You can tell it’s done once the sauce coats the back of a spoon and is glossy and velvety in appearance.
Step 3
Pour the sauce through a fine-mesh sieve (or cheesecloth) into a bowl. The sauce will keep well in the refrigerator for up to three days, or you can freeze it for up to three months.
Your folders
foodnetwork.com
3.5
(2)
Your folders
foodnetwork.com
3.0
(2)
45 minutes
Your folders
nosalty.hu
30 minutes
Your folders
thishealthykitchen.com
5.0
(9)
10 minutes
Your folders
earthfoodandfire.com
4.4
(11)
20 minutes
Your folders
cdkitchen.com
Your folders
cooking.nytimes.com
4.0
(57)
Your folders
thefedupfoodie.com
5.0
(4)
75 minutes
Your folders
cookingwithanadi.com
5 minutes
Your folders
kochbar.de
5.0
(4)
180 minutes
Your folders
thesubversivetable.com
5.0
(1)
Your folders
mygerman.recipes
Your folders
thekitchn.com
Your folders
thenovicechefblog.com
4.7
(33)
Your folders
drivemehungry.com
5.0
(158)
Your folders
food.com
5.0
(15)
Your folders
loavesanddishes.net
4.7
(21)
Your folders
tosimplyinspire.com
5.0
(4)
Your folders
mydinner.co.uk
5.0
(6)
15 minutes