- 12 ounces [340 g] butter roux
- 2 quarts [2 L] hot chicken stock
- 1 tablespoon [15 mL] salt
- 4 egg yolks
- 1/2 cup [125 mL] milk
Butter Roux
- 2 pounds [900 g] butter
- 2 pounds [900 g] flour
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- Into a copper or other casserole, melt butter roux stirring over low heat to avoid burning.
- Stir in approximately 2 cups [500 mL] hot chicken stock to get a paste.
- Slowly stir remaining stock, stirring until thickened.
- Season with salt.
- Into a bowl, thoroughly whip egg yolks to avoid streaks; set aside.
- Pour milk into hot mixture whipping until completely blended.
- Remove from heat.
- Whippping briskly, slowly mix in egg yolks.
- Stir into chicken sauce until well blended and thickened being careful not to let boil.
Butter Roux
- Melt butter into a clean casserole over low heat.
- Sift then add flour to melted butter, mixing well using a wooden spoon.
- Cook on back burner, over low heat, for at least 40 minutes, stirring often.
- Take away from heat.
- Leave to cool stirring often to avoid separation.
- Transfer into a container, leave to cool completely.
- Keep refrigerated, covered.
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