from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, Simone Beck
This is a basic white sauce. It can be used as is,or it can be enhanced with herbs (sauce chivry ) or cheese (sauce mornay). Julia didn't say what you would get if you added herbs and cheese.
For 2 cups (medium thickness)
2 Tb. butter
3 Tb. flour
2 cups of milk and 1/4 tsp salt heated to the boil in a small saucepan
Salt and white pepper
A heavy-bottomed, 6-cup enameled, stainless steel, lined copper, porcelain, or pyrex saucepan
A wooden spatula or spoon
A wire whip or whisk
In the saucepan melt the butter over low heat. Blend in the flour, and cook slowly, stirring, until the butter and flour froth together for 2 minutes without coloring. This is now a white roux.
Remove roux from heat. As soon as roux has stopped bubbling, pour in all the hot liquid at once. Immediately beat vigorously with a wire whip to blend liquid and roux, gathering in all bits of roux from the inside edges of the pan.
Set saucepan over moderately high heat and stir with the whisk until the sauce comes to the boil. Boil for 1 minute, stirring. Remove from heat and beat in salt and pepper to taste. Sauce is now ready for final
flavorings or additions. It may also be used just as it is.
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