Print
Description
A rich and flavorful sauce originating from the Savoy region, perfect for enhancing terrines.
Ingredients
Scale
- 200g butter
- 100g flour
- 500ml beef or chicken stock
- 100ml white wine
- 1 small onion, finely chopped
- Salt and pepper to taste
Instructions
- Melt butter in a pan over medium heat.
- Add chopped onion and cook until translucent.
- Stir in flour to form a roux.
- Gradually whisk in stock and white wine.
- Simmer until thickened.
- Season with salt and pepper.
Notes
- Use high-quality stock for best flavor.
- Adjust thickness by adding more stock if needed.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 100ml
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg