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
- 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.
another portion of the milk and proceed as before. Continue until all
the milk has been added. The sauce is sufficiently cooked when it
the boiling point after the last quantity of milk has been
- 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.
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
- "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