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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This rich light sauce was used very extensively in Britain in the 18th and 19th centuries and is as delicate a sauce as you can find. If you want to give it a little more substance and to use it where a French cook would use a Hollandaise sauce, simply stir in an egg yolk at the end of the cooking. With or without the egg yolk it makes a perfect accompaniment to asparagus, leeks, sea kale or any other fresh vegetables. It can also be used, like white sauce but with a lighter result, as a base for many different sauces. Ingredients:
1/4 lb butter |
1/2 ounce plain flour |
5 fluid ounces milk |
1 tablespoon lemon juice |
salt, if necessary |
Directions:
1. Let the butter soften to room temperature.
2. Cut it into 8 pieces and roll them in the flour so that it is all absorbed.
3. Put the pieces into a saucepan and place it over a very low heat, stirring and beating with a wire whisk until you have a pale, creamy mixture.
4. Gradually add the milk, whisking after each addition; do not worry if it looks strangely rubbery at this point, it will turn back into a creamy sauce as you add more milk.
5. When all the milk has been incorporated, add the lemon juice and cook the sauce very gently for 5 minutes, whisking constantly.
6. Serve very hot.
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