Basic White Sauce
Yield – 2 quarts
4 oz clarified butter
4 oz flour
2 qts cream
1 small whole onion, peeled
1 whole clove
1 bay leaf, small
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon white pepper
Make Roux (Roux – equal parts of flour and butter mixed to a thick consistency.)
Heat the butter in a heavy saucepan over low heat. Add the flour and make a white roux. Cool the roux slightly.
In another saucepan, scald the milk. Gradually add it to the roux, beating constantly with a wooden spoon. Bring the sauce to a boil, stirring constantly. Reduce to a simmer.
Stick the bay leaf to the onion with the clove and add it to the sauce. Simmer at least 15 minutes, or if possible for 30 minutes or more. Stir occasionally while cooking. Adjust the consistency with more hot milk, if necessary. Season very lightly with salt, nutmeg, and white pepper. Spice flavors should not dominate.
Strain the sauce through a china cap (strainer) with cheese cloth or a coffee filter. Keep warm in a bain marie (hot water bath) for immediate use.
Kathy DuPrez- Culinary & Nutrition Director
Kathy DuPrez has worked in the foodservice industry for over 35 years and has an Associates Degree in Foodservice Management, Culinary Arts from Los Angeles Mission College in California. Kathy came to Back2Basics in Flagstaff in June of 2011, and as the Director of Culinary and Nutrition. Kathy teaches culinary class two days a week and planning menu’s for the clients and preparing meals four days a week. She also oversees operation of the kitchen and keeps an inventory of all food and personal items for the clients. She encourages clients to eat healthy and balanced meals, which is new for many after their previous lifestyles of addiction.
AA degree in Food Service Management, Culinary Arts from the Los Angeles Mission College