Light basic sauce
DIFFICULTY
very easy
very easy
RATING
COOK TIME
1 mins
1 mins
TOTAL TIME
1 mins
1 mins
Ingredients
Servings:
1
- 100 g Shallots
- 100 g Celery
- 100 g Fennel
- 50 g Mushrooms
- 3 Stem(s) Thyme
- 100 g Butter
- 20 g Flour
- 600 ml Poultry stock (e.g. glass or self-cooked)
- 500 g Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp Juice
Directions
- 1
Peel the shallots, clean and wash the vegetables and chop everything. Wash and chop the thyme. Melt butter in a large pot. Sweat shallots, vegetables and thyme in it while stirring. Dust with flour and briefly sauté lightly
- 2
Deglaze with stock and reduce by half for about 30 minutes. Add cream and bring to the boil. Season to taste with salt, pepper and lemon juice. Puree with a hand blender, then pass through a fine sieve. Flavour again. Let it cool down. Freeze portion by portion as a base for light sauces
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