Blanquette Sauce

A blanquette is one of the great French mother sauces, built on a foundation of white stock (here, chicken bones and skin), white wine, herbs, and cream. Unlike a brown sauce that relies on deep caramelisation, a blanquette keeps everything pale and elegant. The liquid is gently simmered and reduced to concentrate flavour, then finished with cream and creme fraiche for richness and a touch of sharpness. Marcus noted that when a blanquette appears on a menu, diners expect big flavour despite the delicate appearance. Patrick's version was praised as 'sensational' and 'the star of the plate.' For home cooks, patience in reducing the wine is the key to depth.