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This sauce can be used to serve all types of seafood and chicken.
|Chicken broth is almost thick||2 cups|
|flour||2 soup spoons|
|Lemon juice||half a glass|
|Ground and dissolved saffron||1 soup spoon|
|Sugar||1 tablespoon of jam|
|salt and pepper||to the desired amount|
How to Make golden sauce for white meats:
1) Fry the butter with a little flour and add chicken broth little by little until the sauce thickens a little.
2) Add melted saffron, lemon juice, salt and pepper
3) Mix the egg yolks with sugar well and reduce the flame of the stove and add the yolk to it.
4) Mix the ingredients a little so that the balls do not form and remove the pan from the heat.