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White Sauce Recipe

Beginning with a white sauce recipe and discussing the finer points of making a roux, we eventually arrive at how to avoid lumps in your sauce. I call these cooking poems "Potluck Poetry." Some people call them "twitpoems" because they fit into 140 characters.

Difference Between White Sauce Recipe and Velouté

White sauce starts with milk they say
But start with stock? That's velouté
50/50 flour and
Some melted butter in the pan.

*Tip: For a white sauce, you always want to cook the flour long enough to burst the starch grains and avoid a raw taste.

Blond Roux

If you want to make a roux
Flour, butter (equal). You
Cook 5 minutes not beyond
And now you have a roux that's blond.

Brown Roux

A gumbo roux is darker than
A blond roux. And New Orleans
Is where the gumbo chefs expound
That they prefer a roux that's brown.

Tomato Roux Velouté

If you want a fancy roux
Add tomato paste (T=2)
Finely chop tomatoes then
Add those at the very end.

Having this much fun with a food website should be against the law. I adore poems, and do a form that I call a "twitpoem" on another website. Naturally, this rhyming habit leaked over to this website that deals specifically with ideas for marinades, sauces and whatever it takes to figure out what's for dinner.

The Potluck Poems pages are a unique feature of Formula Easy Recipes. I don't think any other food site is having the rollicking good time I'm having with FERC while sticking to my mandate of dinner tips for the home cook.

Citrus Flavored Velouté

Add the stock into the roux
Whisk it carefully so you
Won't get lumps. Now let's discuss
Adding juices of citrus.

Brown Sauce Recipe - Basic

Start with stock. Evaporate.
Using heat to concentrate.
When it's rich and dark and thick
Whisk some arrowroot in it.

How to Avoid Lumps in Your Sauces

Wishing to avoid those lumps?
A good cook never, ever dumps
Thickeners into his sauce
Because he knows that makes it dross.

Whether you're looking for a white sauce recipe or a


footer for white sauce recipe page