
15 g butter
15 g flour
500 ml chicken, veal or vegetable stock
200 ml cream
1/2 teaspoon dijon mustard
pinch of saffron
salt, pepper

Melt butter and prepare a roux with the flour, then pour cold stock on the roux and cook for about 30 minutes over low heat. Season and set 250 ml aside for the sauce. Stir in mustard and cream and cook for 5 minutes. Add saffron and cook for another 5 minutes. Season and serve.

5 comments:
The sauce sounds delicately flavored and delicious! A perfect pair with the fennel and fish!
An interesting combo! perfect with fish and fennel.
Cheers,
Rosa
eine elegante Kombination, schwarzen Reis muss ich mir auch wieder mal kaufen.
black rice, of course. fuer mich ist der lila und ich vergesse immer, dass es ja schwarzer reis ist. Sehr schoene fotos!
@Faith: Indeed it was!
@Rosa: I love this combo.
@lamiacucina: Danke. Schwarzer Reis ist mein neue Liebling.
@kitchen roach: Für mich ehr rot. :D Danke!
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