A bit more complicated than Basic White Sauce, this also produces more complex flavors and increased opportunities for adventurous variations.
Enriched White Sauce

Enriched White Sauce
Recipe type: Sauces
Serves: 20
  • 1 Cup milk or whipping cream
  • 3 Tablespoons butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon white pepper
  • 3 Tablespoons flour
  • 2 egg yolks
  1. In a small saucepan over medium heat, bring milk just to a boil. Remove from heat.
  2. In the top pan of a double boiler placed over simmering water, melt butter.
  3. 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).
  4. 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).
  5. 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.
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).

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