White sauce, Anchovy sauce, Chesse sauce, Lemon sauce, Tartare sauce

White sauce

1. Heat the butter gently, remove from the heat and stir in the flour.

2. Return to the heat and cook gently for few minutes, so that the ‘roux’, as the butter and flour mixture is called, does not brown.
3. Again remove the pan from the heat and gradually blend in the cold milk.
4. Bring to the boil and cook, stirring with a wooden spoon until smooth.
5. Season well. If any small lumps have formed whisk sharply.

Ingredients:

1.oz. butter or margarine
1/2 pint milk for coating consistency i.e. sauce
1/4 pint milk for panada or binding consistency
or 1 pint milk for thin white sauce for soups
1 oz. flour, salt, pepper

Cooking time 5-8 minutes

Anchovy sauce

Make white sauce as in preceding recipe, adding chopped anchovies or 1 teaspoon anchovy essence.

Cooking time: 5 -  8 minutes

Cheese sauce

Make white sauce as in preceding recipe, stir 3-6 oz. grated cheese when sauce has thickened and add a little mustard.

Cooking time: 5 -  8 minutes

Lemon sauce No cooking

Whisk lemon juice into mayonnaise. Add rind.

Ingredients:

1/4 pint mayonnaise

juice of 1 lemon

grated rind of 1 lemon

Tartare sauce  No cooking

1/4  pint mayonnaise

2 teaspoons chopped parsley

2 teaspoons chopped gherkins

1 teaspoon capers