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Sauces

A basic sauce thickened with a roux of best flour, available in brown or white varieties, stored refrigerated.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Sauces

Ingredients

Directions

Make the sauces

  1. Make a roux with the best flour to thicken the sauce.

  2. For brown sauce, aim for a color similar to horse-chestnut.

  3. For white sauce, ensure it resembles rich cream.

Store and keep

  1. Store sauces in the refrigerator; they last 4-5 days in summer and up to a week in winter.

  2. Boil the sauces daily in summer and every other day in winter.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Best flour
Thickens the sauce when cooked into a roux, giving it body.
Light broth
Forms the liquid base of the sauce that the roux thickens.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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