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.
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.
- 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.
- Egg yolk: 1 piece
- Vegetable oil: 2 tablespoons
