White Sauce

Name: White Sauce
Cook time: 15 min
Total time: 15 min
Ingredients: 1 pt. of liquid as for coating sauce; 1 pt. milk or fish stock or white stock or a mixture of stock and milk; 1½ oz. flour; 1½ oz. butter or margarine; salt and pepper to taste; 2 oz. butter or margarine; 2 oz. flour

Preparation info

Difficulty
Medium
Ready in
15 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

About

Ingredients

For a coating sauce

2 oz. butter or margarine
2 oz. flour
1

Sauce

Method

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