White Sauce
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g butter
- tbsp flour
- tbsp vinegar
- egg yolk
- salt and pepper
- broth or water
Instructions
- Cook the flour with half the butter until hazelnut-colored, then add broth or water gradually, stirring.
- Without over-boiling, add the remaining butter and the vinegar.
- Off the heat, stir in the egg yolk; serve at the consistency of a flourless custard. For a common asparagus bunch, 70 g butter suffices, flour and vinegar in proportion.