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Sauce Blanche - White Sauce

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Name	Sauce Blanche - White Sauce
Category	Sauces & Marinades
Serves/Yields	6
Difficulty	Easy
Prep. Time	10/15 min
Cook Time	variable
Introduction
	White sauces (sauces blanches) are used directly in French cooking, and are the basis of many other French sauces. The Provencal version is distinctive because of the garlic flavor. Sauce Blanche is an olive-oil sauce with a light garlic flavor, used on many Provençal dishes. Béchamel uses the same recipe, but with milk in place of the hot water. Kate's Note: I don't know how it made it past me but this recipe suffered terribly in translation. I have fixed it and I apoligize if anyone had a disaster with it!
Ingredients
	1/4 cup olive oil 2 garlic_cloves 12 sprigs fresh flat leaf parsley 2 Tbsps all_purpose_flour 1 cup cold water 1 cup hot water Salt and pepper to taste
Directions
Step: 1	Put the flour into a bowl and thin with the cold water. Keep stiring as you add the hot water. Heat the olive oil with the garlic and parsley, being careful not to singe the garlic. Add the flour-liquid mixture to olive-oil mixture and stir continuously over low heat until the sauce is smooth.

Time submitted: Sunday, June 05. 2005 at 15:59:18
Contributed By: guido

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Average score: 2.8 () votes: 5

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