de Varenne White SauceOrigin: British Period: Elizabethan |
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This is another sauce from Francois Pierre de la Varenne's Le Quisinier Françoise (The French Chef). Original RecipeWhite Sauce (from Francois Pierre de la Varenne Le Quisinier Françoise)To make Sparagas with White Sauce. Choose the biggest, scrape the foot of them, and wash them, and seeth them in water, salt them well, and let them not seeth too much; after they are sod, draine them and make a sauce with very fresh butter, a little vinegar, salt, nutmegg, and the yolk of an egg to thicken the sauce, and have a care that it doe not curd or (turne) and serve them garnisht with what you will. 
Modern RedactionIngredients:
110g butter Method:Melt the butter in a small pan until it is bubbling and turning slightly brown. Take off the heat and whisk in the vinegar, salt and nutmeg. Meanwhile whisk the egg yolks in a bowl and still whisking vigourously add the butter and vinegar mixture a few drops at a time. If all goes well the mixture should emulsify and yield an even creamy, yellow, sauce. This is not an easy sauce for the beginner to make and you can cheat by placing the egg yolks, vinegar and spices in a blender. Blitz these together then add the molten butter a little at a time, using the blender to merge with the egg yolks. This yields a perfect sauce that will not split for several hours. |
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