Just made some francaise sauce and thought Id share my recipe with you. You will need 1/3 cup flour, 1/3 cup salad oil and 2 tbls of butter, a quart of heavy cream, lemon juice and white wine. I use chardonnay. I start with a roux. This is unusual for a common francaise sauce. most are made without a roux and are thinner than mine. I like some substance to the sauce. the roux should be a light blond color when you add the cream. I add it cold. Incorporate the cream and add a generous squirt of lemon juice about 1/3 to 1/2 cup to taste and incorporate. The sauce will thicken, but not curdle the cream. I then add about half the amount of chard as lemon juice. the sauce is thick, but not too thick yet. The sauce has to be stirred constantly to boiling. You need to do this for two reasons. You need to get the full thickening effect of the roux and you have to cook out the raw flour taste. Reduce the heat and stir constantly until the sauce coats the back of a spoon. Add salt, pepper to taste and parsley for a little freshness. Youll find that you will add more salt than you think you need. As you add salt, the lemon taste will tone down, so you may need to add an extra squirt of lemon and thats it. Keeps in the frige for a couple of days and it will solidify. no problem. Comes right back when you gently reheat it in a sauce pan. You can add a little cream or water to thin it if you want. Enjoy!
Posted on: Thu, 29 May 2014 12:22:45 +0000
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