Ingredients
1.5oz unsalted European butter
1.5oz sifted All purpose flour
1t Herbs de Provence
1t Kosher Salt
1t Black Pepper
1 zest and juiced lemon
1C Chicken (or veggie, fish, veal) stock
Dish totals
4 Servings
Per serving 66.9c, 3.9k, .5p, .3f + 281mg sodium
Nutrition per SpicesInc
Directions
First, make a roux; this is a 1:1 flour to fat (by weight) combination. Melt butter in a pan, using a flat wooden spatula and incorporate the flour and cook. The idea is to cook the flour so it does not taste like flour. The smell should turn nutty.
- A Velouté Sauce is generally white, so do not cook until the roux turns tan or brown.
2) Combine the stock and lemon juice, then drizzle into the roux and mix well so the mash evens out to a thick liquid. Bring to a boil, simmer for ~5 minutes, then turn off the heat and add the zest and Herbs de Provence.
3) Season with salt, taste, add pepper and taste again. If done you are ready to use.
[x] Flexitarian + Omnivore
[x] Vegetarian + Pescatarian
[x] Vegan: butter replacement + veggie broth
[x] Pescatarian
[x] Weight Maint
[O] Keto
[x] Mediterranean
[O] Lectin Avoidance: wheat
[x] Oxalate Avoidance
[x] Purine Avoidance
[x] Allergies: MILK PRODUCT, GLUTEN
Comment
Source: The idea for the sauce came from Chef Lev at Kitchen on Fire, but the recipe is a variation from SpicesInc.
This sauce works with grilled potatoes, grilled or baked fish, and even as a sauce for veggie rice pilaf.
