Cream Sauce Base for Fish, Chicken, or Veal

Preparation info
  • Makes Enough for


    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

The flavor of this sauce is going to depend on the quality of the broth. The ideal broth would be brown chicken broth, reduced by three-fourths, perhaps used to finish cooking the chicken. But this isn’t always practical, so straight broth or slightly reduced broth can be used instead. Concentrated broth can also be made by dissolving chicken, veal, or fish glaze in water (see “Meat Glaze” box). If you want the sauce to be thick enough to coat