Gently heat all Base Clarified Butter in a heavy-bottomed saucepan over medium heat. Whisk in all Wondra Flour and cook for 3-4 minutes, stirring constantly to create a smooth, pale roux.
Gradually whisk in all Liquid ingredients, starting with the Homemade Chicken Stock, ensuring no lumps form. Bring to a simmer.
Reduce heat to low and cook, stirring occasionally, until thickened and smooth, about 30-35 minutes. Stir in Apple Cider Vinegar.
Stir in all Flavor ingredients and cook for another 5-7 minutes to allow flavors to meld.
Remove from heat and whisk in all Finishing Crème Fraîche. Taste and adjust seasoning with Fleur de Sel as needed. Serve immediately.
Ingredients
3
6 tbsp90 mLClarified Butter
4 tbsp60 mLWondra Flour
4 cups960 mLHomemade Chicken Stock
1 cup240 mLAged Apple Cider
1 tbsp15 mLAged Apple Cider Vinegar
2 tbsp30 mLFresh Sage-finely minced
1 tsp5 mLFresh Thyme-finely minced
1/8 tsp0.625 mLFreshly Grated Nutmeg
1/4 tsp1.25 mLWhite Pepper
1 tsp5 mLFleur de Sel
1 tbsp15 mLCrème Fraîche
Equipment
Heavy-bottomed saucepan
Whisk
Fine-mesh sieve (for clarifying butter)
Microplane (for nutmeg)
Instructions
Gently heat all Base Clarified Butter in a heavy-bottomed saucepan over medium heat. Whisk in all Wondra Flour and cook for 3-4 minutes, stirring constantly to create a smooth, pale roux.
Gradually whisk in all Liquid ingredients, starting with the Homemade Chicken Stock, ensuring no lumps form. Bring to a simmer.
Reduce heat to low and cook, stirring occasionally, until thickened and smooth, about 30-35 minutes. Stir in Apple Cider Vinegar.
Stir in all Flavor ingredients and cook for another 5-7 minutes to allow flavors to meld.
Remove from heat and whisk in all Finishing Crème Fraîche. Taste and adjust seasoning with Fleur de Sel as needed. Serve immediately.
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