Filter
Reset
Sort ByRelevance
Danielle W.
White sauces
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the butter to a low setting without coloring it brown.
-
Stir in the flour until it releases from the bottom of the pan.
-
Pour in the hot fond and milk and beat with a whisk until all the lumps have disappeared. Boil the sauce with stirring for at least 3 minutes at a low setting. If necessary, further season with salt and pepper.
Blogs that might be interesting
-
20 minLunchvine tomato, Red onion, artichoke hearts, feta, fresh oregano, olive oil,tomato salad with artichoke and feta -
20 minSide dishromatomatics, olive oil, shallot, garlic, paprika, dried chili pepper, dry sherry, creme fraiche, fresh parsley,Spanish tomato dip -
55 minSide dishceleriac, self-raising flour, sage, garlic, salt, egg, milk, olive oil,celeriac bread -
20 minSide dishchicory, winter carrot, lamb's lettuce, olive oil, White wine vinegar, garlic, chorizo sausage,chicory salad with chorizo
Nutrition
80Calories
Sodium0% DV0g
Fat8% DV5g
Protein8% DV4g
Carbs2% DV5g
Fiber0% DV0g
Loved it