Enriched White Sauce
By on · In Sauces and Gravies
A bit more complicated than Basic White Sauce, this also produces more complex flavors and increased opportunities for adventurous variations.
Enriched White Sauce
Author: Epicurus.com Kitchens
Recipe type: Sauces
Serves: 20
Ingredients
- 1 Cup milk or whipping cream
- 3 Tablespoons butter
- 1/4 teaspoon salt
- 1/2 teaspoon white pepper
- 3 Tablespoons flour
- 2 egg yolks
Instructions
- In a small saucepan over medium heat, bring milk just to a boil. Remove from heat.
- In the top pan of a double boiler placed over simmering water, melt butter.
- In a small bowl mix together salt, pepper, and flour. With a wooden spoon stir seasoned flour into butter until mixture is thoroughly blended and bubbly (about 2 minutes).
- Gradually add reserved milk, whisking constantly. Bring mixture to a simmer, continuing to stir. Cook, stirring, until sauce is smooth and thick (5 to 10 minutes).
- In a small bowl beat egg yolks until blended. Pour about 1/4 cup of the sauce into yolks, beating constantly. Return yolk mixture to saucepan and stir just to blend; do not boil.
Notes
Variations: Stir 1 teaspoon prepared mustard and a few drops freshly squeezed lemon juice into thickened white sauce just before removing from heat.
Cold Pickle Sauce: Let Enriched White Sauce cool to room temperature. Stir in 1 teaspoon sugar and 1 medium-sized dill pickle, finely chopped. Egg yolks give this sauce a rich flavor and pale gold color.
The mustard variation is excellent on hot or cold vegetables; the pickle sauce complements hot or cold fish fillets.
Yield: 1 1/4 cups (serving size: 1 tablespoon).
Cold Pickle Sauce: Let Enriched White Sauce cool to room temperature. Stir in 1 teaspoon sugar and 1 medium-sized dill pickle, finely chopped. Egg yolks give this sauce a rich flavor and pale gold color.
The mustard variation is excellent on hot or cold vegetables; the pickle sauce complements hot or cold fish fillets.
Yield: 1 1/4 cups (serving size: 1 tablespoon).
