White sauce from How to Cook Everything: Simple Recipes for Great Food (page 787) by Mark Bittman

  • chicken stock
  • butter

  • EYB Comments

    Can substitute veal stock for chicken stock. For variations see "Ten simple additions to basic sauces" on pg. 787.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute veal stock for chicken stock. For variations see "Ten simple additions to basic sauces" on pg. 787.

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