White Sauce


2 cups milk
1/3 cup butter
1/2 cup flour
1 1/2 teaspoons salt
2 egg yolks
1/8 teaspoon ground black pepper
1 teaspoon celery salt


  • Heat the butter; when it bubbles, add the flour and salt, mixing thoroughly. Add a small portion of the milk (about 1/3 of milk). Heat and stir continually until it thickens.
  • Add another portion of the milk and proceed as before. Continue until all the milk has been added. The sauce is sufficiently cooked when it reaches the boiling point after the last quantity of milk has been added.
  • Pour prepared sauce over the well-beaten eggs, stirring until thoroughly mixed.
  • Stirr in celery salt and pepper; cook until the eggs are coagulated.
  • Taste and adjust seasonings if desired. Serve at once.

Real Cooking

A sauce is a thick liquid which can be used to add flavour to food, to moisten it and/or make it look more attractive on the plate.

Sauces form an important part of traditional French cuisine. These French-style sauces are thickened with starch or roux (flour cooked in butter) and fall into two basic categories:
- Brown sauces, which are based on demi-glace, a reduction of browned veal and beef bones
- White sauces, based on velouté, a reduction of the meat and bones of veal, chicken or both, or of fish.

Also important in French cuisine are the following types of sauces:
- Béchamel; family sauces, based on flour &  thickened milk
- "Emulsified sauces", which use eggs as emulsifiers to combine normally immiscible ingredients such as oil and vinegar
- "Butter sauces", in which butter fat is re-emulsified back to a state resembling the original

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