White Sauce - {Sauce Blanche}

Recipe Ingredients

2 tablespoons	30ml	Butter
1 tablespoon	15ml	Flour
2 cups	474ml	Water
1/2 teaspoon	2.5ml	Salt
1		Egg yolk
2 tablespoons	30ml	Lemon juice

Recipe Instructions

Melt 1 tablespoon butter in small, heavy saucepan. Stir in flour. Add cold water and salt. Stir in egg yolk and cook over low flame, stirring briskly. Bring to boiling point, but do not boil. Take pan off fire and add remaining butter and lemon juice. Stir until well blended.

This sauce is served with boiled fish and boiled vegetables such as asparagus, cauliflower, and broccoli.

Source:
THE ART OF FRENCH COOKING by Fernande Garvin - Published by Bantam Books, Inc. (c) 1958

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