Foundation Recipe for Thick White Sauce
From Cookery book, 1940
The above proportions make a coating sauce. The same quantities of butter and flour with 1 pint of liquid make a flowing sauce; and with 4 pint of liquid a binding sauce, used in the preparation of croquettes, etc.
Presented as published in 1940. 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 book (1940) by Gas Council (Great Britain), page 14. The excerpt below is the record exactly as published.
Foundation Recipe for Thick White Sauce I oz. butter. I oz. flour. 4 pint liquid. Method.—Melt the butter. Add flour, mix well and cook over very low flame, stirring frequently until the mixture bubbles freely and has the appearance of a honeycomb. Add liquid and stir until the mixture boils. Boil 3 minutes. ; Note.—The above proportions make a coating sauce. The same quantities of butter and flour with 1 pint of liquid make a flowing sauce ; and with 4 pint of liquid a binding sauce, used in the preparation of croquettes, etc. The liquid may be white stock, fish stock, milk or milk and water. Variations.—A foundation sauce of this kind may be varied by the addition of chopped parsley, capers, anchovy essence, grated cheese, or hard-boiled egg. Mustard Sauce may be made by mixing I teaspoonful of made mustard and 1 teaspoonful vinegar into 4 pint of flowing sauce made with water or fish stock. Hollandaise Sauce is made by adding 2 yolks of eggs and 1 tea- spoonful lemon juice to 4 pint of thick white sauce. Apple Sauce 1 lb. of apples. + pint water. 1 oz. butter
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