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A Simple White Sauce (Sauce Blanche)
From Cookery for every household, 1914
Serves 1
The sauce improves with an extra piece of butter stirred in at the end. Cornflour can be used instead of ordinary flour.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 290. The excerpt below is the record exactly as published.
A Simple White Sauce (Sauce Blanche) | oz. butter. i White pepper. Salt. | oz. flour. | pt. milk. J A squeeze of lemon juice. PART I SIMPLE HOT AND FOUNDATION SAUCES SEASONED MILK FOR SAUCES This is frequently required in the making of sauces, especially for white sauce, t» which it Melt the butter in a small lined saucepan, add the flour, and mix smoothly with a wooden spoon. Cook for a minute or two over the fire without dis- colouring, then draw the pan to the side and pour in the milk. Return to the fire, and keep stirring constantly until boiling. Boil for two or three minutes so as to thoroughly cook the flour, and season to taste with white pepper and salt. Re- move the pan from the fire before adding the lemon juice. 184 COOKERY FOR EVERY HOUSEHOLD Notes. — The sauce will be very much improved by having an extra piece of butter stirred in at the last, when the saucepan has been removed from the fire. This will give it a smooth and creamy taste not to be obtained in any other way. Cornflour is sometimes used instead of the ordinary flour. More or less milk may be added according to the thickness of the sauce required. A plainer sauce can be made by using half milk and half water. 672. A Richer White Sauce (Sauce Bechamel) 1 oz. butter. 1 oz. flour
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