White Sauce (French Method)

Ingredients

• Melt the butter
• add the flour
• and salt
• add the milk

Method

1. 1

   Melt the butter and heat until frothy, add the flour and salt and cook until smooth and well blended, but not brown.

2. 2

   Remove from the fire and cool until the mixture stops bubbling, add the milk, return to the fire and stir until the sauce boils.

As published

This recipe was extracted from Cookery 1 experiments and recipes (1912) by Simmons College (Boston, Mass.), page 3. The excerpt below is the record exactly as published.

White Sauce (French Method) Melt the butter and heat until frothy, add the flour and salt and cook until smooth and well blended, but not brown. Remove from the fire and cool until the mixture stops bubbling, add the milk

Cook this with the app: pantry check, scaling, and the assistant.