Eosinophilic Esophagitis Friendly Thyme Chicken Velouté Sauce
Total time25 min
Prep time5 min
Cook time20 min
4.5(12)
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 tbsp all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 cups low-sodium chicken broth
- 1 sprig fresh thyme
- 1 bay leaf
- ¼ tsp salt, or to taste
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Melt the butter in a medium saucepan over medium-low heat until foamy but not browned.
- 2
Add the flour all at once and whisk constantly for 1 to 2 minutes, until the roux is pale ivory and smells faintly nutty — do not let it color.
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