This is the main recipe for white sauce, which will perfectly emphasize the taste of fish and meat dishes. Prepare it is not difficult, the main thing is to stir it all the time.
Type of kitchen:
Cooking method :
In the oven
- 0,5 l meat or vegetable broth (can be replaced by water)
- 60 g butter
- half a lemon (juice), you can replace 1 tablespoon. vinegar 9%
- 1 egg (yolk)
- 2 tbsp. flour with a slide
- a few twigs of parsley / dill
- half a hour. salts
- Black pepper to taste
- pinch nutmeg (optional)
Recipe for cooking at home
- Put half the butter in a saucepan and put on a fire. As soon as the oil begins to melt, pour flour into it and quickly grind the mass until a homogeneous gruel is formed. Remove the pan from the fire.
- While stirring, pour in all the broth / water (the liquid must be cold) and stir until homogeneous. Separate the yolk from the protein and add to the contents of the beast, whisk. Then add salt, pepper, a pinch of nutmeg and beat again.
- Put the pan on the fire and bring the white sauce to a boil. In this case, continuously whip the mass with a whisk. Immediately after boiling, remove the pan from the heat, squeeze into it half a lemon juice (squeeze through a sieve, so that the sauce does not hit bone and flesh).
- Add the hot sauce remaining butter and stir . Wash greens, grind and mix into sauce. Allow the white mass to cool and slightly thicken, preferably after cooling to leave it for half an hour in the refrigerator. The resulting basic sauce can be served with fish or meat.