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By ' properly ' I mean generously seasoned with Parmesan and a little nutmeg, and made with a slowly cooked white sauce.
Add the remaining butter to the saucepan and make a white sauce with the flour and milk and add the zest and orange juice.
Furthermore, the book contains some good tips like, using arrowroot to thicken a basic white sauce.
One of the mother sauces, the white sauce or béchamel fits the bill.
The white sauce base, made from milk thickened with a gluten-free roux, can easily be modified with additions of spices, cheese, or herbs to form a delicious accompaniment to fish or chicken.