Economical White Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic white sauce made simply from milk thickened with a flour and butter mix that's flavoured with nutmeg, salt and black pepper. The full recipe is presented here and I hope you enjoy this classic British version of: Economical White Sauce.
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This is a classic recipe for a Victorian version of Economical White Sauce 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. 18.—ECONOMICAL WHITE SAUCE
Mix well in a stewpan two ounces of flour, one ounce of butter, a little nutmeg, pepper and salt, to these add a pint of milk; stir over the fire for ten minutes, and strain off for use.
Modern Redaction
Ingredients:
60g plain flour
30g butter
pinch of ground nutmeg
salt and black pepper, to taste
600ml milk
Method:
Mix together the flour, butter, spices, salt and black pepper in a bowl until smooth. Turn the paste into a pan then beat in the milk. Place on the hob and cook gently for about 10 minutes, stirring constantly. Take off the heat, strain the sauce and use immediately.
