Recipes > Sauces & Spreads > White Sauces > White Sauce

White Sauce


  • 2 ounces of butter
  • 1 tablespoonful of flour
  • 1 yolk of egg
  • salt
  • white pepper


Put the butter in a small saucepan and set it on the fire, stir a little, and as soon as melted, remove on a rather slow fire; add the flour, stir continually till thoroughly mixed (two or three minutes); then add again about a pint of boiling water, pouring gently, and stirring the while, take off when it begins to turn thick; add the yolk beaten with a teaspoonful of cold water, mix it well with the rest, and it is ready for use; after having mixed, also salt and white pepper to taste.


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Hand-Book of Practical Cookery (1884).

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