Chef Don’s Kitchen Recipe File  
RECIPE NAME: White Sauce Original Date:
DIRECTORY: Sauces Hot 2/22/96
    Revision Date:
    4/15/96
Sensitivity:  

Ingredients

7 cups

14 cups

Specs
heavy cream ½ gallon 1 gallon  
butter, unsalted ½ cup 1 cup  
flour, all purpose ¼ cup ½ cup  
salt mix 3:1 1 tsp 2 tsp  
white pepper, fresh ground ¼ tsp ½ tsp  
nutmeg, freshly ground ¼ tsp ½ tsp  
       

In a medium saucepan, melt the butter whisk in flour, make sure there are no lumps.

Remove from heat.

In another medium saucepan scald the cream. Pour a little onto the roux and mix thoroughly (no lumps).

Add to the rest of the cream and bring to a boil.

Simmer for 10 minutes to cook out flour.

Add salt mix, pepper and nutmeg, pour into a 2 quart square cambro and put a piece of patty paper on top so as not to form a crust.

Cool, place in a clean container. Label, date, initial and refrigerate.