Recipe courtesy of David Rosengarten

Chicken Stock Based Sauces

  • Level: Easy
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Ingredients

CLASSIC VE1 tablespoon butter

1 tablespoon flour

1 cup chicken stock

Salt and freshly ground black pepper, to taste LOUTE

BLANQUETTE SAUCE

Classic Veloute sauce

1/4 pound button mushrooms, cleaned, sliced thin

1/4 cup heavy cream

Salt and pepper, to taste

Shallot butter:

3 tablespoons butter

1 tablespoon finely chopped shallots

Squeeze of lemon

Classic Veloute sauce

1/4 cup heavy cream

1 teaspoon chopped chervil

1 teaspoon chopped parsley

1/2 teaspoon chopped tarragon

1/2 teaspoon finely chopped chives

Directions

  1. In a small saucepan over medium high heat melt butter. Whisk in flour and cook mixture whisking constantly until mixture boils. Add chicken stock, continuing to whisk, until chicken stock boils and sauce is emulsified, about 4 minutes. Add salt and pepper. Serve over hot chicken, potatoes.
  2. Yield: approximately 1 cup

BLANQUETTE SAUCE

  1. To hot Veloute sauce add mushrooms and cook, whisking, over medium heat, until mushrooms release moisture. Add heavy cream and heat to a boil. Season to taste. Serve with poached chicken.
  2. Yield: approximately 1-1/2 cups

Shallot butter:

  1. Make shallot butter: To softened butter add shallots and lemon juice. Mix thoroughly. Chill until cold, preferably overnight.
  2. To hot Veloute sauce over medium high heat, whisking constantly, add cream, cook until simmering. Add chervil, parsley, tarragon, chives. Whisk in the cold shallot butter, 1 tablespoon at a time until sauce is thickened, glossy. Serve with grilled or roasted chicken.
  3. Yield: approximately 1-1/2 cups

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