White Base Sauce

Mix butter and flour into a light roux, pour in gradually and whisk until smooth. Simmer over low heat for 20-30 minutes, stirring frequently. Season vigorously with salt and freshly ground pepper. You can skim off the skin to taste or possibly strain the sauce through a fine sieve. To refine, stir a piece of fresh butter into the sauce shortly before serving.

The basic sauce can be seasoned with whipped cream and wine, and egg yolks can be added. Depending on the purpose, add kitchen herbs, mushrooms, spices, etc. To it.

Our tip: As an alternative to fresh herbs, you can also use frozen – these are also characterized by a fresh taste!

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