White base sauce
DIFFICULTY
very easy
very easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
1
- 100 g Shallots
- 100 g Celery
- 100 g Fennel
- 50 g Mushrooms
- 3 twigs lemon thyme
- 100 g Butter
- 20 g Flour
- 600 ml Poultry stock
- 500 g Whipped cream
- 7-10 Tbsp Juice of 1 lemon
- 7-10 Tbsp salt, white pepper
Directions
- 1
Clean, wash and roughly chop the shallots and vegetables. Wash and chop thyme. Melt butter in a large pot. Sweat shallots, vegetables and thyme in it while stirring. Dust with flour and briefly sauté lightly. Deglaze with chicken stock and reduce by half for about 30 minutes
- 2
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. Season again with salt, pepper and lemon juice. Allow the sauce to cool and freeze in portions (e.g. in 250 ml portions)
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