Free Cooking Recipes

This classic, French, white sauce known as Sauce Blonde or Sauce Parisienne. One of the richest and smoothest of sauces it is served with poultry, veal and eggs.

1 PINT [4 CUPS]
1 OZ. [3 tablespoons] butter
1.1- oz. [5 tablespoons] flour
15 fl. oz. [2 cups] hot, strong
chicken or veal stock, free of fat • teaspoon salt
k teaspoon white pepper 2 egg yolks
5 fl. oz. [g cup] single cream

Methods:

1. Melt the butter in a medium-sized saucepan over moderate heat. Add the flour and stir with a wooden spoon to blend. Lower the heat and cook for a minute or two. The mixture must not change colour.
2. Remove from the heat and add the hot stock a little at a time, stirring briskly. When all the stock has been added return the pan to the heat and, stirring all the time, bring the sauce to the boil. Boil for 1 minute.
3. Remove from the heat and add salt and pepper. The sauce should be quite smooth with no lumps. If, however, it does have lumps push the sauce through a fine sieve.
4. In a medium-sized mixing bowl blend the egg yolks and cream with a ,vooden spoon or wire whisk. Slowly add the hot sauce, whisking all the time. When all the sauce has been added and well blended return it to the saucepan.
5. Place it over low heat and, stirring all the time with a wooden spoon, cook the sauce gently for 1 minute. Do not allow it to boil or it will curdle.
6. Taste the sauce and add more salt and pepper if necessary.
   Remove the pan from the heat and pour the sauce into a warmed sauceboat. Serve at once.