Good White Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic white sauce made from a white stock base with cream thickened with flour. The full recipe is presented here and I hope you enjoy this classic British version of: Good White Sauce.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
WHITE SAUCE (Good).
537. INGREDIENTS.—1/2 pint of white stock (No. 107), 1/2 pint of cream, 1 dessertspoonful of flour, salt to taste.
Mode.—Have ready a delicately-clean saucepan, into which put the stock, which should be well flavoured with vegetables, and rather savoury; mix the flour smoothly with the cream, add it to the stock, season with a little salt, and boil all these ingredients very gently for about 10 minutes, keeping them well stirred the whole time, as this sauce is very liable to burn.
Time.—10 minutes. Average cost, 1s.
Sufficient for a pair of fowls.
Seasonable at any time.
Modern Redaction
Ingredients:
300ml white stock (make with plenty of vegetables for a good flavour)
300ml cream
1 dessert spoon plain flour
salt, to taste
Method:
Place the stock in a pan. Whisk together the flour and cream until smooth then add this to the stock in the pan. Season to taste with salt, bring to a gentle boil and cook for about 10 minutes, stirring constantly, or until the sauce has thickened and the flour is no longer raw. (Take care in cooking and stir constantly, as the sauce is liable to burn.)
Serve as an accompaniment to roasted or boiled fowl.
