White sauce (for boiled rabbit, veal, lamb and chicken)

4 servings

30 minutes

White sauce is a classic element of French cuisine that adds sophistication to delicate meat dishes. Its history begins with traditional recipes where the combination of flour, butter, and meat broth creates a velvety consistency. The addition of egg yolk gives the sauce softness and depth of flavor, while lightly toasting the flour reveals a subtle nutty note. This sauce perfectly enhances the natural taste of rabbit, veal, lamb, and chicken, making them juicier and more harmonious. It is versatile in use: it can be served with meat pieces or used as a base for other exquisite sauces. White sauce embodies the elegance of French cuisine where simplicity of ingredients creates refined gastronomic pleasure.

Energy value per serving

• Calories: 110.8
• Proteins: 1.4g
• Fats: 10.4g
• Carbohydrates: 3g

Ingredients

• Wheat flour: 1 tbsp
• Meat broth: 1.5 glass
• Egg yolk: 1 pc
• Vegetable oil: 2 tbsp

Cooking steps

1. Slightly fry 1 tablespoon of flour with the same amount of oil, dilute with strained broth obtained from boiling rabbit, chicken, lamb, or veal, and cook on low heat for 5-10 minutes.

   Required ingredients:

   • Wheat flour: 1 tablespoon
   • Vegetable oil: 2 tablespoons
   • Meat broth: 1.5 glass

2. After that, remove the sauce from the heat, add the egg yolk mixed in a glass with a little sauce, add salt to taste, a piece of butter, and mix.

   Required ingredients:

   • Egg yolk: 1 piece
   • Vegetable oil: 2 tablespoons