Blond Sauce

Ingredients

• 35g unsalted butter
• 35g plain flour
• 500ml light chicken stock or vegetable stock, warmed
• 50ml single cream, optional
• 1/2 tsp fine sea salt, or to taste
• 1/4 tsp white pepper
• 1 tsp lemon juice
• 1 tbsp finely chopped parsley, optional

Instructions

1. Melt the butter in a saucepan over a low to medium heat.
2. Stir in the flour and cook for 2-3 minutes, stirring constantly, until the roux smells slightly nutty but stays pale golden.
3. Gradually whisk in the warm stock, adding it slowly at first to keep the sauce smooth.
4. Bring to a gentle simmer and cook for 8-10 minutes, stirring often, until the sauce thickens and loses any raw flour taste.
5. Stir in the cream, if using, and simmer for 1 minute more.
6. Season with salt, white pepper and lemon juice.
7. Add chopped parsley just before serving, if you like a fresher finish.

Serving suggestions

• Serve with roast chicken, turkey, steamed leeks or mushrooms.
• Use as a base for chicken pie filling or creamy casseroles.

Storage & reheating

Cool and refrigerate in an airtight container for up to 3 days. Reheat gently, whisking in a little stock or water if it becomes too thick. Freeze for up to 1 month, then whisk well after reheating.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions