Ingredients
Scale
- 4 oz White Mirepoix (onion, celery, parsnip, leek)
- 2 oz Clarified Butter
- 8 oz Roux
- 96 oz Chicken Stock, Warm
- 1 Sachet (parsley, thyme, Spiceology bay leaves, Spiceology peppercorn, garlic)
- Salt to taste
- Pepper to taste
Instructions
- Add butter to a medium to large pot on medium heat and then add mirepoix and sweat. In a separate pot heat your stock to a warm temperature add roux and cook for about 2 minutes.
- Gradually add in the stock to the mirepoix and roux mixture. Stir well to eliminate any clumps for the roux.
- Bring to a boil, add sachet and lower temp to a simmer for 45 minutes to 1 hour.
- Strain the sauce through a sieve, then strain once again through a cheese cloth lined sieve.
- Return to pot at a simmer and season as desired.
- Sauce is now ready to serve.