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All information gathered first-hand, since 1995

White sauces (sauces blanches) are used directly in French cooking, and are the basis of many other French sauces. The Provencal version is distinctive because of the garlic flavor. Sauce Blanche is an olive-oil sauce with a light garlic flavor, used on many Provençal dishes. Béchamel uses the same recipe, but with milk in place of the hot water.

Recipe (6 servings)

1 cup olive oil [huile d'olive]
2 cloves garlic [ail]
1 sprig parsley [persil]
2 Tblsp flour [farine]
1 cup cold water
1 cup hot water

1. Put the flour into a bowl and thin with the cold water. Keep stiring as you add the hot water.

2. Heat the olive oil with the garlic and parsley, being careful not to singe the garlic.

3. Add the flour-liquid mixture to olive-oil mixture and stir continuously over low heat until the sauce is smooth.


Conversions 30 g = 1 oz = 2 Tbs   180 g = 6 oz = 3/4 cup  
1 kg = 2.2 lbs 1 lt = 1.06 qt  60 g = 2 oz = 1/4 cup 225 g = 8 oz = 1 cup
0.45 kg = 1 lb   0.95 lt = 1 qt 115 g = 4 oz = 1/2 cup   450 g = 16 oz = 1 pint