Melted Butter (Sauce Blanche)
From Culinary jottings, 1885
Milk is not necessary; broth is preferred to avoid sourness.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 46. The excerpt below is the record exactly as published.
melted butter (sauce blanche), Hollandaise, sonhise, maitre dlwtel, bread sauce, mayonnaise, tart are, remoulade, ravigote, Eohert, piquante, S)'c. Let us take these first, for they are perhaps more simple, and oftenei* in request than Espag- nole, veloute, and their various descendants. Failure in the composition of melted butter (sauce blanche) is so common, that I will commence with a few hints with regard to that homely preparation. The pith of this sauce consists in melting your lump of butter (good butter mind) first at the bottom of your sauce-pan, then to add the flour, which soon amalgamates with the melted butter, and then by degrees the water, or milk and water (boiling) with a pinch of salt. Work this well with a wooden spoon till it is soft and creamy to look upon, pass it through your tin strainer into a hot sauce boat, and, as you serve it, add a pat of fresh butter the size of a rupee, which will, of course, melt of its own accord, and give that ' buttery' flavour which you desire — not that ' flour- and-watery' one so suggestive of the composition you would employ for fixing scraps in an album. For a pint of white sauce, you will require two ounces and a half of butter, two ounces of flour, a salt-spoonful of salt, and a pint of broth, or milk and water. Use two ounces of butter, and the flour first, and save the extra half ounce of butter to finish with. A pinch of sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.