Biggis White Sauce with Vegetables
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 grams flour
- 50 g clarified butter or mararine
- milk
- cream
- Pepper, preferably from the mill
- salt
- Broth, grains
- Parsley, fresh or dried
- Chives, fresh or dried
- Ground caraway
- Nutmeg, ground
Print Recipe
Pin Recipe Instructions
- Make the clarified butter (do not use butter, it has too much liquid and it will splash a lot) or the margarine in the saucepan liquid (be careful, it must not turn brown). Add the flour while stirring and then add the milk AND the cream until it has the desired consistency. Then stir in the herbs and spices as desired.
- This sauce can be used for all types of vegetables (except red cabbage). It can be refined and changed according to your own taste. Simply fold the finished sauce under the cooked vegetables.
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