Makes 1 cup, or about 3 servings
I serve this sauce over anything and everything, including this book's loaf and casserole dishes. It is a great flavor enhancer and can be refrigerated for up to 1 week or frozen for up to 3 months. Try freezing in ice cube trays in convenient single-serving portions. When reheating, whisk constantly to blend the ingredients.
2 tablespoons butter
2 tablespoons flour (I use Wondra)
1 tablespoon Thai fish sauce
1 cup fish stock or clam juice
1. In a saucepan over medium heat, whisk together the butter and flour to create a roux, or thick yellow paste.
2. In a measuring cup, gradually whisk the fish sauce into the fish stock or clam juice.
3. Slowly add the fish
liquid to the saucepan 1/4 cup at a time, whisking constantly and adding more
time the sauce thickens. Repeat until you have used all of the liquid.
4. Allow the sauce to
come to a boil, remove from heat, and whisk periodically as it cools to keep it
Sauce and Gravy Tip
I use Gold Medal Wondra flour, a quick-mixing flour made for sauces and
gravies. Because it is very finely milled, it dissolves more quickly than
regular flour. The result is a very smooth gravy without lumps.