This is a classic sauce that gets remixed by Chef Joshna with a bit of saffron in the broth. The colour will be brilliantly bold, and the flavour will be enhanced with a certain floral sweetness.
Makes about 2 cups
2 tablespoons butter
2 tablespoons flour
2 cups chicken stock
½ tsp saffron threads
freshly ground black pepper
In a saucepan, over medium heat, heat stock and saffron to a simmer. In another saucepan, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper.
Bring the liquid to a boil and reduce the heat to low and cook for about 10 minutes or until thickened. Remove from heat and serve.