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