(150) Basc Recipe

Prepare roux

Mince the shallot and garlic finely. In a medium saucepan over medium heat, melt 4 tbs unsalted butter. Add the minced shallot and cook, stirring, until soft and translucent, about 2–3 minutes. Add the garlic and cook 30 seconds until fragrant. Sprinkle in 4 tbs all-purpose flour and whisk continuously to form a smooth roux. Cook the roux for 2–3 minutes, whisking, until it turns a pale blond color and has a slightly nutty aroma (do not let it brown).

Incorporate liquids

Gradually whisk in 1 cup warm chicken stock, adding in small splashes and whisking until smooth after each addition. Once incorporated, slowly whisk in 2 cups warm whole milk to avoid lumps. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently, until it thickens to a smooth, coat-the-back-of-a-spoon consistency (about 6–8 minutes).

Finish base

Reduce heat to low and whisk in 1/2 cup heavy cream, 1 tsp Dijon mustard and 1/2 tsp Worcestershire sauce. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Simmer gently for 1–2 minutes to meld flavors, stirring so the sauce does not stick.

Taste the sauce and adjust seasoning as needed. Add 1 tsp fresh thyme leaves and 1 tsp fresh lemon juice, whisking to incorporate. Off the heat, whisk in 1 tbs cold unsalted butter in small pieces, one piece at a time, to give the sauce a glossy finish and slightly round the texture (mounting with butter). Stir in 1 tsp chopped flat-leaf parsley for color and freshness.

Strain (optional) and serve: For an extra-silky finish, pass the sauce through a fine-mesh sieve into a clean saucepan or bowl, pressing to extract the sauce. Rewarm gently if needed over very low heat before serving. Serve hot over proteins, vegetables, or starches as desired.