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France! It deservedly is considered the birthplace of sauces. In France, the sauces incredible amount. The proposed recipe is one of the most simple, but it is impossible to imagine the fish or cauliflower, and especially the asparagus without white sauce. Recipe from the book "300 recipes for French cuisine," publications of the distant 1990. When I bought it in a bookstore in terribly provincial Karpogory, which came in a business trip, I was freaking out... Simple book, even without pictures, but... you know, now it NO one even attention would not pay... But it is quite extraordinary, amazing recipes...
Ingredients for White sauce
Step by step instruction of cooking White sauce
Melt 30 g of butter,
Add the flour and mix.
Diluted with cold water or broth.
Consistently add salt, pepper, yolk.
Put the sauce on the heat and whisk until then, until it boils.
Immediately remove from heat, add the other half of the butter, pour the juice of half a lemon or a tablespoon of vinegar. Mix well.
In the prepared sauce, you can add finely chopped greens.