White Base Sauce

For the white base sauce, heat butter in a saucepan and sauté the finely chopped white mirepoix (onions or shallots, celery, parsnips or parsley root and leek) and possibly the finely chopped mushroom.

Deglaze with white wine, reduce and pour in veal stock. Add the bay leaf, thyme and rosemary sprig and simmer for about 20 minutes. Add the cream.

Remove the rosemary, thyme and bay leaf and puree with a blender. Strain through a hair sieve and bring to the boil again.

Season to taste with salt and pepper and, if necessary, bind lightly with cornstarch.

Preparation Tip:

This basic white sauce can be varied into different flavors with any other stock.

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