White sauce (3)
Instructions
Dissolve the roux with the light background, being careful not to have lumps and bring to a boil.
Let it boil with regularity for an hour and a half, skimming away all impurities.
Sifting through fine (or setaggio of garza, which is better) and turn occasionally until cool.
Ingredients and dosing for 8 persons
- 625 g of roux blond
- 550 cl of light background
- 25 cl of mushroom cooking liquid