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Biggi's white sauce for vegetables

updated

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Ingredients for 2 servings:

  • 100 g flour
  • 50 g clarified butter or margarine
  • Milk
  • cream
  • Pepper, preferably from the mill
  • Salt
  • Broth, granulated
  • Parsley, fresh or dried
  • Chives, fresh or dried
  • Caraway, ground
  • Nutmeg, ground

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Based on a roux

Melt the clarified butter (don’t use butter, it has too much liquid and will splash) or margarine in a saucepan (be careful not to brown it). Stir in the flour, then add the milk AND cream until it reaches the desired consistency. Then stir in the herbs and spices to taste. This sauce can be used with all types of vegetables (except red cabbage). It can be refined and modified to suit your own taste. Simply stir the finished sauce into the cooked vegetables.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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