Sauce Ivoire

 


  • 4 tablespoons butter
  • 1/4 cup flour
  • 3+3/4 cups chicken stock
  • 1 teaspoon starch + (melted in 1/4 cup demi-glace sauce)
  • 1 cup  cream


In a medium saucepan, melt half the butter (2 tablespoons) over medium heat. When the oil is hot, take the pan off the heat. With a wooden spoon, add the flour little by little and mix it into a smooth paste. Add half of the chicken broth little by little and put the pot back on the fire. Cook, stirring constantly, for 6-10 minutes until sauce is thick and smooth. Add the remaining chicken broth slowly, continuing to stir constantly. Raise the heat and bring the sauce to a boil, stirring constantly.

When it boils, reduce the heat a little and cook the sauce for another 10 minutes, stirring frequently, until it has reduced by half.

Meanwhile, place the starchy mixture in a small saucepan. Place the pot on high heat and bring to a boil, stirring constantly. When it boils, reduce the heat and cook for 2-3 minutes, stirring, until the mixture thickens. Take the pot from the fire.

Remove the chicken broth from the heat and add the cream. Put the pot back on the fire and cook the sauce for another 5 minutes over low heat, stirring frequently. Take the pot from the fire. Add the remaining 2 tablespoons of oil little by little and continue mixing until well mixed.

Add the melted starch in the demi glace sauce and mix until all the ingredients are well mixed. Put the pot back on medium heat and cook, stirring constantly, for 5 minutes, until the sauce is well heated. Take the pot from the fire. Pour the sauce into a heated sauce pan and serve.


Note: You can serve this classic French sauce with eggs, chicken, or liver.

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