sauces
2 tbsp / 30ml butter
2 tbsp / 30ml plain flour ( all purpose )
1 pint / 570ml chicken stock
salt
freshly ground white pepper
1 egg yolk
a pinch of sugar
a small pinch of freshly grated nutmeg
plenty of finely chopped borage
a little lemon juice
Make a roux of butter and flour, and then leave to cool. Bring
the stock to a simmer and slowly add the roux , stirring continuously, until
a smooth sauce is achieved. Leave the sauce to cook for a couple of
minutes on a low heat.
Season to taste with the salt, sugar and pepper and stir in a little
grated nutmeg. Stir in the egg yolk and add a generous quantity of
the borage and finish the sauce with a few drops of the lemon
juice.
Goes well with poultry, and is equally suitable for fish dishes when made with fish stock.