8 ounce clarified butter
- 8 ounce bread flour
- 5 quarts chicken stock (light/white)
Create the roux by adding butter to heavy bottom pot over low heat; add flour and cook until starch is well incorporated and sweet. Gradually add hot stock to the roux, beating constantly. Bring to a boil, stirring constantly. Reduce heat and simmer slowly for an hour. Stir occasionally. Strain and place in shallow pan to cool uncovered in the refrigerator until it reaches 40F then cover to use in other sauces. Supreme sauce is chicken Velouté heavy cream butter salt white pepper and lemon juice.
NOTES: for gluten free version, omit roux and reduce stock by half. Add reduced cream (about 2 cups reduced to 1 per cup of stock).
When using a spice flavored water for your stock, blend 2 cups water with 1 to 1 1/2 teaspoons spice blend per cup of water. Add less to start, stir in and before you taste, allow 10-15 minutes for spice to “bloom” in the simmering liquid. Then and only then add additional spice. If your stock will be simmering for a 30 min or so before or while using it as if you are making a risotto, remember to allow for the stock to get stronger as some of the water is evaporating during the simmer. This is also true when adding salt to your stock; it will get stronger as it simmers.