1. Melt the butter in a saucepan over medium heat. Add the onion and sauté. Season with salt. Continue cooking the onions until translucent. 00:18
2. Slowly add in the flour while stirring. The mixture will thicken. Add salt to season. Keep stirring so the mixture does not brown or stick to the bottom of the pan. 02:15
3. Add the chicken stock and stir to incorporate with the roux. Add the bay leaf and thyme. Simmer the sauce on medium-low heat for 20 to 30 minutes, stirring occasionally. 03:18
4. The sauce is done when it reaches nappe or "coating the back of a spoon" consistency. 04:21
5. Add a finishing acidity to the sauce by stirring in lemon juice. Serve over chicken. 05:06
What You'll Need
- Large spoon
- Butter (1/4 cup)
- Yellow onion, diced (1/2 cup)
- All-purpose flour (1/4 cup)
- Chicken stock (4 cups)
- Bay leaf, ground (1)
- Thyme, ground (1/2 teaspoon)
- Lemon juice (1 teaspoon)
The five "mother" sauces in classic French cuisine are velouté, béchamel, espagnole, hollandaise, and tomate.
A roux is equal parts fat (e.g. butter) and flour, and is used as a common thickener for sauces and soups.
Fresh herbs are often preferable to dry herbs because the flavors tend to be brighter and milder. When using dry herbs, check to make sure there is a strong herb scent. If there is no scent, it means the dry herb has lost its flavor and should be discarded. If substituting dry herbs for fresh herbs, use less. As the herb dries, the flavor becomes more concentrated.
Make different veloutés by changing out the stock with either chicken, veal, or fish. Serve sauces over corresponding proteins.