White Thickening for Sauces is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic thickening for sauces made from a blend of clarified butter, butter and flour that's cooked down very gently so that it does not colour and which is used to thicken white sauces. The full recipe is presented here and I hope you enjoy this classic British version of: White Thickening for Sauces.
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This is a classic recipe for a Victorian version of White Thickening for Sauces that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 10.—WHITE THICKENING FOR SAUCES.
For this preparation it will only be necessary to follow the directions set forth in No. 9, with this exception, that the thickening must not be allowed to become at all coloured; and in order to prevent this accident, it will be essential to remember that it must be baked over a very slow fire.
Melt 450g butter in a large pan until liquid. Continue cooking gently until the protein solids float to the surface. Skim these with a spoon then pour off the pure clarified butter into a clean pan. Add a further 450g of butter then beat in the sifted flour with a wooden spoon, a little at a time.
Continue stirring and cooking over a very low heat for about 60 minutes, or until the mixture thickens and the flour has cooked, but ensure that the mixture does not colour at all. Take off the heat and allow to cool then pour into bottles and store in the refrigerator until needed.
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