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Bouillon-based sauces Recipe

French · Condiment · 15 min total

Transform simple bouillon cubes or granules into rich, flavorful sauces perfect for enhancing meats, vegetables, or grains. This versatile recipe provides a base that can be customized with herbs, spices, or wine.

Ingredients

• 1 cup water
• 1 bouillon cube (chicken, beef, or vegetable)
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1/4 teaspoon dried thyme (optional)
• Salt and freshly ground black pepper to taste

Instructions

1. In a small saucepan, bring water to a boil. Add bouillon cube and stir until dissolved. Reduce heat to low and keep warm.
2. In a separate small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to make a roux.
3. Gradually whisk the warm bouillon into the roux. Bring to a simmer, whisking constantly, until the sauce thickens, about 2-3 minutes.
4. Stir in dried thyme, if using. Season with salt and pepper to taste. Serve immediately.

Tips

• For a richer sauce, replace half the water with milk or cream.
• Add a splash of white wine or lemon juice for acidity.
• Store leftover sauce in an airtight container in the refrigerator for up to 3 days; reheat gently, adding a little water if needed.

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