White Sauce (Savory)

Name: White Sauce (Savory)
Ingredients: 1.5 cups White Stock (Chicken or Vegetable, uncolored) (Must be clear and good-flavored); 2 tbsp Unsalted Butter; 2 tbsp All-purpose Flour; 0.5 cup Heavy Cream (Add more if needed for pure white color); 0.5 tsp Salt (To taste); 0.25 tsp White Pepper (Using white pepper preserves the sauce's color)

A classic, versatile white sauce recipe from 1900, modernized for the contemporary kitchen. This recipe focuses on the savory version intended for vegetables, creating a rich, creamy sauce using a white roux and stock (similar to a Velouté), finished with cream to achieve a pure white color. The original text also alludes to a sweet variation for puddings.

Ingredients

1.5 cups White Stock (Chicken or Vegetable, uncolored) (Must be clear and good-flavored)
2 tbsp Unsalted Butter
2 tbsp All-purpose Flour
0.5 cup Heavy Cream (Add more if needed for pure white color)
0.5 tsp Salt (To taste)
0.25 tsp White Pepper (Using white pepper preserves the sauce's color)

Instructions

1Pour the white stock into a small saucepan and bring it to a gentle simmer. Keep it warm on the side.
2In a separate medium saucepan over low heat, melt the butter. Once melted, stir in the flour. Cook gently for 2-3 minutes, stirring constantly. Do not let the mixture brown; it should remain pale yellow to ensure the final sauce is white.
3Slowly pour the warm stock into the roux while whisking vigorously to prevent lumps. Continue whisking until the liquid is fully incorporated and smooth.
4Bring the sauce to a gentle simmer. Let it cook for about 10 minutes on low heat to cook out the raw flour taste. Stir occasionally to prevent sticking.
5Remove the pan from the heat. Stir in the heavy cream until the sauce is a pure white color. Season with salt and white pepper to taste. Ensure there is no strong predominant flavor; it should be mild and creamy.