Butter and flour cook into a roux before chicken stock whisks in half a cup at a time, each addition thickening before the next, then the sauce simmers 35 to 40 minutes to a silky nappé consistency.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
In 12-inch sauté pan, melt butter over medium-low flame. Sprinkle in flour and stir for about 3-4 minutes .
Slowly whisk in stock 1/2 cup at a time, waiting for sauce to thicken between each addition, until sauce is smooth.
Lower heat and about 35-40 minutes or until sauce achieves nappé consistency.
Adjust seasonings to taste.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
