Basic Cream Sauce

Let’s make it

1. Blend all ingredients until smooth. Pour into the top of a double boiler over gently simmering water.
2. Cook, stirring frequently, until thick and steaming, about 15–20 minutes. Continue stirring for 3–5 minutes, until the floury taste is gone. Thin with a little milk if needed.

From the complete review edition, page 83. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.