White sauce
4 servings
60 minutes
White sauce is a classic of French cuisine, embodying tenderness and refined taste. Its history is rooted in culinary traditions where sauces are the foundation of gastronomic perfection. It has a velvety texture and a rich yet delicate flavor with hints of spices and freshness. Lemon juice adds zest while bay leaf imparts a noble aroma. White sauce perfectly complements meat, fish, and vegetable dishes, giving them depth and harmony. It serves as a base for numerous variations—with cream, wine or mushrooms—allowing for experimentation and the creation of new flavor nuances. Its preparation requires patience and attention to detail but the result justifies the effort: this noble and exquisite sauce transforms any dish into a work of culinary art.
1
Put butter in a saucepan, add flour, and sauté until a brown color appears.
- Clarified butter (ghee): 1 tablespoon
- Wheat flour: 1 tablespoon
2
Dissolve the sautéed flour in broth, add sautéed onions, finely chopped parsley and celery, pepper, and boil everything for 30-40 minutes on low heat, periodically skimming off the foam.
- Broth (stock): 500 ml
- Onion: 1 piece
- Celeriac: 1 piece
- Parsley root: 1 piece
- Ground black pepper: to taste
3
Before removing from heat, add bay leaf, lemon juice, and salt.
- Lemon juice: to taste
- Salt: to taste
4
Strain the prepared sauce, mash in the remaining roots, and season with oil.
- Carrot: 1 piece
- Clarified butter (ghee): 1 tablespoon
