A classic white sauce but made with chicken stock as well as milk so is slightly less creamy. Good for any type of white sauce dish but especially chicken ones. This recipe also includes instructions for making on the stovetop.
4 tablespoons butter
2 tablespoons grated onion
2 tablespoons all-purpose flour
1 cup (250ml) chicken stock
1 cup milk
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 pinch dried thyme
1 pinch ground cayenne pepper
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
In microwave oven, melt butter in a 1 litre measuring jug for about 1 minute at HIGH.
Add grated onion and flour and mix well. Gradually add warm or room temperature chicken stock (NOT hot) and half-and-half to container, stirring constantly.
Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. Do NOT boil.
After 2 minutes, stir mixture, then stir again every 30 seconds to one minute as needed. When sauce reaches medium thickness, remove from microwave, add seasonings and stir.
To make it on the stovetop; in a small saucepan, melt butter and stir in the flour, salt and white pepper. Add cold milk and cold chicken stock all at once. Stir well. Cook, stirring frequently, at medium heat until thickened. Remove from heat and stir in seasoning.