White Sauce
A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).
No ratings yet
A historical recipe
Molly Gavin's own cookbook, by Molly Gavin (1927). Project Gutenberg eBook #77698.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- 2 tbp butter
- 2 tbp flour
- 1 c milk
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 2 tbp butter, 2 tbp flour, 1 c milk, ½ tsp salt, ¼ tsp pepper.
- Melt fat, stir in flour and cook until smooth, but not brown;
- add the milk and stir until smooth, then add salt and pepper.
Plating
Cookware for this recipe
-
Saucepan
-
Wooden spoon