Sauce Blanche is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic French-inspired white sauce of butter and flour with vinegar and nutmeg. The full recipe is presented here and I hope you enjoy this classic British version of: Sauce Blanche.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
MELTED BUTTER (the French Sauce Blanche).
378. INGREDIENTS.—1/4 lb. of fresh butter, 1 tablespoonful of flour, salt to taste, 1/2 gill of water, 1/2 spoonful of white vinegar, a very little grated nutmeg.
Mode.—Mix the flour and water to a smooth batter, carefully rubbing down with the back of a spoon any lumps that may appear. Put it in a saucepan with all the other ingredients, and let it thicken on the fire, but do not allow it to boil, lest it should taste of the flour.
Time.—1 minute to simmer.
Average cost, 5d. for this quantity.
Modern Redaction
Ingredients:
115g butter
1 tbsp plain flour
salt, to taste
70ml water
1/2 tbsp white wine vinegar
freshly-grated nutmeg, to taste
Method:
Whisk together the flour and water until you have a smooth batter, ensuring that you remove any lumps by crushing with the back of a spoon. Turn into a saucepan then add the butter white wine vinegar, salt and nutmeg.
Heat gently until thickened (but do not allow to boil). Serve warm.
