Читать книгу Dinner with Cecile and William: A Cookbook - Cecile Charles - Страница 45

White Sauce

Ingredients:

3 Tablespoons roux (See Recipe for Basic Roux)

2 cups fresh heavy cream, warmed to room temperature

1 wiggle (1/16 teaspoon) of salt

A dash (1/16 teaspoon) nutmeg

1 wiggle (1/16 teaspoon) white pepper

Directions:

Put a pot over low heat.

Add roux.

Cook and whisk until slightly golden.

Whisk in cream, a little at a time, being careful not to let lumps form. Whisking regularly, bring to a boil and continue cooking until thickened.

Remove pot from the heat.

If there are any lumps, strain, using a cheese cloth or strainer.

Add salt, nutmeg and pepper.

Stir and let cool.