White sauce

1 serving


prepare a white broth. to do this, cut the bones of beef, veal, pork or bones that have departed from processing poultry into pieces of 5-7 cm, rinse, put in a cauldron, pour cold water, bring to a boil and cook at low boiling, periodically removing fat. cook beef bone broth for 6- 8 hours, cook pork, calf 3 for 4 hours, prepare white flour sautéing. to do this, melt fat in a saucepan or a tray with a thick bottom (butter or margarine), pour in the sieved flour and, stirring with a spatula, fry it, preventing burning and changing its color. To prepare a white sauce, cool the browned flour to 60-70 ° and pour one fourth of the entire broth into it, stir well until homogeneous mass forms, and then add the rest of the broth in parts and mix well after each portion of the infused broth. then bring the stock to a boil, add parsley and onions, finely chopped, and cook for about 0. 5 hours. stop boiling, add citric acid or lemon juice, salt, sugar to taste and strain, wiping the boiled vegetables. season the finished sauce with butter