White sauce


Ingredients 12
Servings 0
Time

Ingredients

  • 1
    Litres
    full cream milk
  • 10
    ml
    mustard powder
  • 3
    parsley sprigs
  • 2
    slices onion
  • 1
    strip lemon peel
  • 30
    ml
    butter
  • 60
    ml
    cornflour mixed with a little water
  • 5
    ml
    butter (optional)
  • 30
    ml
    medium dry sherry
  • salt and milled pepper to taste
  • 1
    jumbo egg yolk
  • 45
    ml
    cream
 

Method

 
Heat milk in saucepan. Stir in mustard powder, parsley, onion slices and lemon peel. Bring almost to boil. Remove from stove, set aside for 5 to 10 minutes, then strain into bowl. Melt butter in heavy-based saucepan until foaming. Remove from stove and stir in cornflour and water mixture. Return to stove and stir until thick. Remove from stove. Pour milk in, whisking constantly. Simmer over moderate heat, whisking, until boiling. Boil for 1 minute, stirring with a wooden spoon. Remove from stove. Stir in butter if using, sherry, salt and pepper and whisk until thick and shiny. Beat egg yolk, stir in a little warm sauce, then whisk into white sauce. Stir in cream. Set aside in a cool place. Use to make chicken à la king (see recipe).
 

Read more on: dairy
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.