White Sauce (for Boiled Rabbit, Veal, Lamb, and Chicken)
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Sauces and Marinades | French cuisine
⏳ Time
30 minutes
🥕 Ingredients
4
🍽️ Servings
4
Description
White Sauce (for Boiled Rabbit, Veal, Lamb, and Chicken)
Ingredients
- Wheat Flour - 1 tablespoon
- Chicken Broth - 1½ cups
- Whole egg - 1 piece
- Vegetable Oil - 2 tablespoons
Step by Step guide
Step 1
Lightly sauté the tablespoon of flour with an equal amount of oil, dilute with strained broth obtained from boiling rabbit, chicken, lamb, or veal, and simmer on low heat for 5-10 minutes.
Step 2
After that, remove the sauce from the heat, add the egg yolk mixed in a cup with a small amount of the sauce, season with salt to taste, add a piece of butter, and stir.
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