Sauce blanche
This recipe is for one cup of sauce - multiply it as needed.
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup water or chicken stock
- salt and pepper
Melt the butter over low heat and stir in the flour with a wooden spoon. Cook while stirring for two minutes. Add the water or stock, two tablespoons at a time, whisking the mixture to a smooth consistency after each addition. When you've added about half the liquid, you can add the rest all at once.
Continue warming on low to medium heat until sauce thickens. Whisk as needed to prevent it from getting lumpy. Remove from heat and add salt and pepper to taste.
Makes 1 cup.
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