A rich, white sauce, prepared with butter and cream.
flour, milk and butter based with onion
A basic white sauce of milk, butter and flour, invented in France during the reign of Louis XIV.
a classic white sauce made from milk, roux and various flavourings (e.g., bay leaf or onion).
A white mother sauce made from roux, milk and a studded onion
basic sauce made with milk, studded onion and white roux
milk thickened with a butter and flour roux
(French) A rich cream sauce made from cream and a roux, with an onion pique.
a creamy white sauce which is made by adding hot liquid to a roux of equal parts fat and flour.
A white sauce, usually made with milk and cream.
A sauce made with white stock and cream or milk-named from a celebrated cook.
A creamy white sauce which is made by adding a hot liquid to a roux or white sauce.
A sauce made by thickening milk with a roux.
A white sauce of butter, flour, cream (not milk), and seasonings.
White sauce, made with butter, flour, and milk, usually flavored with onion, bay leaf, pepper, and nutmeg.