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Recipe Name: A Pale, Clear Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Tablespoon(s) Butter
1 Tablespoon(s) Flour
2 Cup(s) stock
1 Whole peeled onion
Some white leek or scallion
Tough parts of mushrooms
Salt and fine white pepper
as desired
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 that seem to work for
me. Melt butter and mix with flour with a fork. Add warm stock
(chicken, veal, vegetable, whatever), and whisk smooth. Add optionals
if you wish. Simmer, uncovered, skimming off scum as needed.
Cornstarch can be substituted for flour by using 1.5 C stock and
adding 0.5 C water mixed with cornstarch after adding stock. Whisk
well in either case. The solids can be added then for the reduction.
Strain the solids out before using. This sauce should be pale and
clear. White wine in a modest amount (substitued for stock) with some
tarragon leaves is nice with fowl. Some like a garlic clove. Posted to
JEWISH-FOOD digest V96 #54 Date: Thu, 17 Oct 1996 18:03:41 -0600
From: (Ron Parker)

Nutrition (calculated from recipe ingredients)
Calories: 454
Calories From Fat: 258
Total Fat: 29g
Cholesterol: 75.5mg
Sodium: 694.6mg
Potassium: 697.7mg
Carbohydrates: 34.3g
Fiber: 2.3g
Sugar: 12.8g
Protein: 14.5g

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