White Sauce

Preparation info

    • Difficulty


    • Ready in

      15 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


For a coating sauce

  • 2 oz. butter or margarine
  • 2 oz. flour
  • 1


Roux Method

Melt the fat in a deep saucepan, large enough to hold the amount of liquid with just enough room to spare for beating the sauce. Stir the flour into the fat and over gentle heat allow it to bubble for 2–3 min. On no account allow it to change colour; this is a White Roux. Remove from heat, stir in half the liquid. Return to moderate heat and stir the sauce briskly till it