White Sauce
Sauces and Marinades • French
Description
White Sauce
Ingredients
- Chicken Broth 15 fl oz
- Wheat Flour 1 tablespoon
- Clarified Butter 1 tablespoon
- Onion 1 piece
- Carrot 1 piece
- Celery salt 1 piece
- Parsley 1 piece
- Meyer Lemon Juice to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a saucepan, place the butter, add the flour, and sauté until a brownish hue appears.
Step 2
Dissolve the sautéed flour in the broth, add the sautéed onion, finely chopped parsley and celery, pepper, and cook everything on low heat for 30–40 minutes, periodically skimming off the foam.
Step 3
Before removing from heat, add the bay leaf, lemon juice, and salt.
Step 4
Strain the finished sauce, mash the remaining roots into it, and season with butter.
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