216 White Sauce

Preparation info
  • To make just under

    1 pint

    of sauce
    Appears in
    The Graham Kerr Cookbook: By the Galloping Gourmet

    By Graham Kerr

    Published 1966

    • About


    Comment On Method

    Escoffier really set the culinary world twittering in 1907 when he released his famous A Guide to Modern Cookery. In this work he commented upon the use of pure starch in the preparation of a roux for sauces. He said, “It is only habit that causes flour to be still used as the cohering element of roux ... with a roux made from the purest starch ... a sauce Esp