Salted Kiss - Le Baiser salé
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White Sauce

WHITE SAUCE 
Ingredients :

50g butter
50g plain flour
70cl to 1 litre cold stock (chicken, beef, fish or vegetable broth) 


The white sauce is different from the Bechamel, first no milk, then the consistency is like a liquid cream or thin gravy sauce.


  1. Melt the butter over a medium high heat in a heavy-bottom pan.
  2. When the butter melt and turns frothy, add the plain flour and stir around vigorously with a whisk.
  3. It will first turn creamy looking then start to look a little grainy.
  4. Take the pan off the heat before it starts to turn brown
  5. Add the stock (cold) slowly, mix constantly,
  6. Return the pan to the heat over a low/medium heat.
  7. Mix vigorously until the roux and the liquid are amalgamated.

The consistency should be like a liquid fresh cream of thin gravy sauce.
Remember 50g butter will absorb an equal weight of flour.
If you have some lumps in it, don’t get depressed. Pass it through a fine sieve and everything will be all right, or a few seconds
of blending with a stick blender will de-lump your sauce in no time.