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This sauce can be made in two different ways: The roux method or the blending method, as follows:

the roux method

A roux is composed of equal amounts of butter and flour and then combined with liquid (usually milk) to the required consistancy. Melt the butter in a pan and blend in the flour, cook on a low heat for 2 - 3 minutes constantly stirring with a wooden spoon, slowly add the liquid to the roux. This will thicken to a near solid. Beat vigorously until the mixture leaves the sides of the pan, then add a little more milk. Allow to mixture to thicken and boil between each addition of milk, beating continuously. When all the milk has been used leave for 5 minutes on simmer and add the seasoning.

the blending method

Mix 1 oz plain flour with a few tablespoons of cold milk from a half pint (300 ml) to form a paste. Bring the remaining milk to the boil, pour the hot milk over the paste and return to the pan, stirring continuously while simmering for 2 - 3 minutes until thick. Add a thin slice of butter, season and simmer for 5 minutes.

beurre manie

This is a combination of equal amounts of butter and flour mixed to a paste. Small amounts can be added to sauces, stews or casseroles at the end of cooking, while stirring continuously and simmering (do not boil) until subject reaches desired consistancy.

cornflour

Cornflour is used to thicken sauces or arrowroot with water and sometimes egg yolk and cream.

egg yolks and cream

Mix one egg yolk together with three tablespoons of cream. Add a little of the hot sauce to get the temperature to the same as the sauce, stir into the sauce and simmer without boiling for 2 - 3 minutes.

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