White Sauce Recipe

Use this white sauce recipe as a basis for making several other French sauces, including this tomato cream sauce recipe, known as sauce aurore in France.

White sauce is very easy to make - just remember to add the liquid bit by bit, and whisk until it is fully incorporated before adding more. This brown sauce recipe follows the same technique, except the roux is cooked a bit longer and you add beef bouillon for the liquid.

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Sauce Blanche

This recipe is for one cup of sauce - multiply it as needed.

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup water or chicken stock
• salt and pepper

Melt the butter over low heat and stir in the flour with a wooden spoon. Cook while stirring for two minutes. Add the water or stock, two tablespoons at a time, whisking the mixture to a smooth consistency after each addition. When you've added about half the liquid, you can add the rest all at once.

Continue warming on low to medium heat until sauce thickens. Whisk as needed to prevent it from getting lumpy. Remove from heat and add salt and pepper to taste.

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Sauce Supreme

Here is a rich white sauce recipe that doesn't mind bragging. This is great with poached chicken, but don't forget that vegetables love it too. If you simmer chicken breasts in chicken boullion (add garlic and herbs if you wish), you can prepare this sauce using the boullion, than pour it over a bed of rice with the chicken breasts arranged on top.

• 1/4 cup butter
• 1/4 cup flour
• 1 1/2 cups chicken stock
• 1/2 cup heavy cream
• salt and white pepper

Melt the butter over low heat and stir in the flour with a wooden spoon. Cook while stirring for two minutes. Add the stock, two tablespoons at a time, whisking the mixture to a smooth consistency after each addition.

Whisk in the cream and cook on medium heat until thickened and nearly boiling.

Season to taste with salt and pepper.

Makes two cups of sauce

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