Four Thieves Sauce (Sauce Des Quatre Voleurs Recipe
Summary
Ingredients
2 tablespoons butter
2 tablespoons flour
1 1/2 cups chicken broth
Salt and freshly ground pepper to taste
1 egg yolk
3 tablespoons Four Thieves Vinegar
1 egg white, beaten stiff but not dry
Directions
Melt butter in a saucepan over medium heat.
Add flour and, stirring constantly with a whisk, make a lightly browned roux.
Continue to stir rapidly with a whisk while gradually adding broth.
When all the broth is added, boil 4 minutes to reduce the liquid.
Season with salt and pepper.
Remove from heat and beat a small amount of hot sauce into egg yolk; return mixture to saucepan.
Cool thoroughly.
Blend sauce into vinegar.
Just before serving, fold in beaten egg white.
Serve sauce with cold fish or poultry.
Add flour and, stirring constantly with a whisk, make a lightly browned roux.
Continue to stir rapidly with a whisk while gradually adding broth.
When all the broth is added, boil 4 minutes to reduce the liquid.
Season with salt and pepper.
Remove from heat and beat a small amount of hot sauce into egg yolk; return mixture to saucepan.
Cool thoroughly.
Blend sauce into vinegar.
Just before serving, fold in beaten egg white.
Serve sauce with cold fish or poultry.
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