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Ingredients
1 quart Chicken Stock (Homemade for best results)
1 ½ oz. Flour (⅓ Cup)
3 Tbs. butter
1 Tsp. Thyme
¼ Tsp. Sage
¼ Tsp. White Pepper
Preparation
Heat the butter in a medium saucepan or saucier on medium-high heat until the butter has stopped foaming but before the milk-solids brown.
Add the flour, thyme and sage and whisk to combine.
Continue to whisk until the mixture turns a golden-blonde color.
Carefully add a few large splashes of the chicken stock while whisking, being sure to scrape the bottom of the pan.
Add the remainder of the chicken stock and bring to a boil while gently whisking.
Once boiling, reduce the heat to a high simmer and continue whisking for a few minutes before adding the white pepper and seasoning with salt to taste.
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