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Title: White Sauce
Categories: Sauces, Vegetarian
Yield: 1 Batch

1 Onion
Celery; a few ribs
2 Lemon-peel strips;
- up to 3, thin
2 Parsley sprigs; up to 3
1 sm Mace blade
Salt
Pepper
1 1/2 c Milk
1/2 c Plasmon stock
- (whey protein powder &
- water)
2 1/2 oz Butter
2 oz Flour

Cut the onion in slices and put it into a saucepan with the celery
and 1 oz butter, and let it simmer gently for 10 minutes, taking
great care that the butter does not become discoloured, then add the
milk, Plasmon, lemon-peel, parsley, mace, salt, and pepper, and let
the stock simmer gently (it must not boil) until the vegetables are
soft, when it should be strained into a basin. Melt the remainder of
the butter in a saucepan and stir in the flour. As soon as the latter
is well mixed, pour in the flavoured milk, by degrees, stirring
quickly all the time with a wooden spoon, so that no lumps may form;
then place the pan on a slightly hotter part of the stove, so that
the sauce may boil and thicken satisfactorily. If carefully prepared,
it will be perfectly smooth, otherwise it should be passed through a
gravy strainer; if an additional 1/2 oz butter can be spared, it will
improve the sauce to have it stirred in the last thing before it is
served.

Recipe by Jeanne Jardine

Recipe FROM: The Best Vegetarian Dishes I Know, 1910

Recipe FROM: <https://www.gutenberg.org/ebooks/70164/>

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