Description
Another of the five mother sauces, indispensable to great chefs and harried moms alike. This is like the White Sauce except the liquid is a stock instead of milk.
Yield
1 Cup
Preparation time
5 minutes
Ingredients
1 T fat or butter (suitable to the use of the sauce)
1 T Flour
1 c stock (the same as the fat)
1⁄2 Onion
1 Bay Leaf
Instructions
- Melt the fat or butter in a pan.
- Add the flour and stir until well mixed.
- Whisk the stock into the hot paste. It will thicken immediately. Keep stirring the stock in until is boils again.
- Turn down the heat, add the onion and bay leaf, and let it simmer for a little while, up to 30 minutes.