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Sauce Blanche
Sauce Blanche is a traditional French recipe for a classic butter-based white sauce that's based on a flour and butter roux with water which is enriched with butter and acidulated before heating through in a bain-marie (double boiler). The full recipe is presented here and I hope you enjoy this classic French version of: Sauce Blanche.
prep time
10 minutes
cook time
15 minutes
Total Time:
25 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesFrench Recipes
This is a classic variant of the traditional French Sauce Bâtarde that does not use egg yolks when making it. It's used for veal, egg, fish and cauliflower dishes (just as sauce bâtarde is) and can also be used as the base for other sauces.
Ingredients:
1 tsp (level) salt
300ml boiling water
22g butter
22g plain flour
pinch of grated
nutmeg
1 tsp lemon juice (or a few drops of vinegar)
45g butter, diced
Method:
Combine the boiling water and salt in a small pan and keep on a simmer as you prepare the sauce in a 1.5 to 2l pan.
Melt the butter for the roux (22g) in the large pan over a gentle heat then take off the heat, scatter the flour over the top and stir in with a wooden spoon to form a smooth roux. Take a sauce whisk and beat in the salted water, adding it to the roux in a steady stream (whisk vigourously all the while).
Add the nutmeg and lemon juice and whisk in the butter, piece by piece (do this off the heat). Serve immediately (alternatively keep hot in a bain-marie [double boiler] but do not allow to boil once the butter has been added.
