MAÎTRE D'HÔTEL SAUCE
This classic sauce, originating from French cuisine, is a simple yet elegant accompaniment to both roasted and boiled meats. The sauce features a rich, savory flavor profile with a bright, tangy finish from the lemon juice. It's a quick and easy way to elevate any meal, adding a touch of sophistication with minimal effort.
Ingredients
- 1 tablespoon Butter (Originally drippings or goose fat. Substituted with butter for modern preference.)
- 2 teaspoons All-purpose flour
- 1/2 cup Hot water or broth (Broth is preferable for richer flavor.)
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
- 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/8 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
Instructions
- 1In a small saucepan or skillet (spider), melt the butter over medium heat. This should take about 2-3 minutes.
- 2Stir the flour into the melted butter. Cook, stirring constantly, for about 1 minute to create a roux.
- 3Gradually whisk in the hot soup or water, a little at a time, until smooth. Bring to a simmer and cook for about 10 minutes, or until the sauce has thickened slightly.
- 4Remove from heat and stir in the chopped parsley, lemon juice, salt, and pepper. Taste and adjust seasonings as needed. Serve immediately with roast or boiled meats.