Ronnie's Notes
Basic and versatile, this one should be a part of every cook’s repertoire.
Difficulty: Intermediate
Instructions
Heat the butter in a saucepan over low heat.
When the butter has melted and looks foamy, add the flour and stir the ingredients , or until the ingredients look bubbly.
Add the milk gradually, stirring vigorously with a whisk.
Cook, stirring constantly, another minute or so.
Stir in salt and pepper to taste and add a grating or two of nutmeg.
White sauce, also know as béchamel, is the basis for many other sauces.
(See the entry under “Sauce” in Chapter 14.) Here are a few variations: • Velouté: Use chicken stock instead of milk.
• Mornay: Stir 1/2 cup finely grated Swiss cheese into the white sauce and cook until the cheese melts.
• Soubise: Melt 3 TB.
butter in a saucepan, add 3 cups of sliced onions, and cook, covered, over low heat for .
Add the cooked onions to the white sauce, and then stir in 1/3 cup cream.
Puree the ingredients in a food processor or blender.