This is a base for many soups as well as my ham mousse. It is basically a thin/ liquidy white sauce...
Make a roux: melt butter, mix in the flour (as much as the butter will absorb), cook a few minutes.
Slowly incorporate the broth .
Simmer for approximately 30 minutes.
Strain through a sieve .
Yau can add a bit of cream at the end if you wish....
0 servings