Difference between revisions of "White Sauce"
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* [[fish stock]] (to desired thickness) | * [[fish stock]] (to desired thickness) | ||
| − | == | + | == Procedures == |
# In a saucepan, melt equal parts of butter and flour (over low heat), whisk them together (do not let the mixture get brown) until you obtain a homogeneous paste. | # In a saucepan, melt equal parts of butter and flour (over low heat), whisk them together (do not let the mixture get brown) until you obtain a homogeneous paste. | ||
# Let it cool for a few minutes then gradually add some hot fish stock, whisk continuously to prevent lumps. | # Let it cool for a few minutes then gradually add some hot fish stock, whisk continuously to prevent lumps. | ||
Latest revision as of 12:22, 28 June 2012
Ingredients
- 1 part butter
- 1 part flour
- fish stock (to desired thickness)
Procedures
- In a saucepan, melt equal parts of butter and flour (over low heat), whisk them together (do not let the mixture get brown) until you obtain a homogeneous paste.
- Let it cool for a few minutes then gradually add some hot fish stock, whisk continuously to prevent lumps.
- Bring the mixture slowly to boil and let simmer for 15 to 20 minutes.
