For making most of the ordinary sauces, the butter is melted first in a small stewpan, care being taken that it does not discolour; the flour is then mixed with it. If the mixing is not perfect, the sauce will be lumpy. The milk, stock, or water, is then poured in, and the sauce is stirred _one way_, until it has boiled three minutes. If cream is used, it is then added, and allowed just to boil in the sauce.
In making economical sauces, when less butter and flour are used (_see_ Economical Family Sauce), the method employed is different. The flour is then mixed very smoothly with a little of the milk, water, or whatever is used, and then added to the remainder, which may be cold or boiling; but greater care is required to keep it smooth when the liquid is poured in boiling.
_Ingredients_--1 oz. of butter. ¾ oz. of flour. ½ pint of water. Pepper and salt.
_Method._--Melt the butter in a small stewpan.
Then add pepper and salt, and it is ready to serve.
_Ingredients_--1 oz. of butter. ¾ oz. of flour. ½ pint of milk. A few drops of lemon juice. Pepper and salt.
_Method._--Melt the butter in a small stewpan.
A little cream may also be added if desired.
_Ingredients_--¾ oz. of butter. ½ oz. of flour. ½ pint of milk. A few drops of lemon juice. Pepper and salt. A teaspoonful of finely-chopped parsley.
_Method._--Melt the butter in a small stewpan.
Then add the lemon juice, seasoning, and chopped parsley.
_Ingredients_--2 yolks of eggs. 1 gill of salad oil. 2 tablespoonfuls of taragon vinegar. Pepper and salt.
_Method._--Put the yolks, which must be perfectly free from the whites, into a basin, which in summer time should be placed on ice.
Work them well with a whisk or wooden spoon, adding the oil drop by drop.
When the sauce is so thick that the whisk, or spoon, is moved with difficulty, the oil may be added more quickly, but still very gradually.
Lastly, add the taragon vinegar and seasoning.
_Note._--Success in making this sauce depends on first dividing the yolks completely from the whites. Secondly, in keeping them and the oil quite cold. Thirdly, on adding the oil, drop by drop, until the sauce is perfectly thick. If the sauce is made in a warm place, or the oil mixed in too quickly, it is apt to curdle. Should this occur, put a yolk in another basin and very slowly add the sauce to it, stirring briskly; this will generally make it smooth again. Two yolks will be sufficient for any quantity of sauce, taragon vinegar being added in proportion to the oil used.