White Sauce

Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A depressing name for a sauce which is really only the basis of many dishes and more complicated sauces and which should never be served without the most careful seasoning and the addition of herbs or stock. It is anathema if it is made thick and paste-like and poured over an innocent cauliflower.

Larousse points out that, whereas in France béchamel sauce was originally made by adding cream to a thick velouté sauce, in our own time it is made exactly as white sauce in the recipe giv