White Base Sauce

For the basic white sauce, boil down white wine with onion rings, bay leaf and peppercorns to 2-3 tablespoons liquid. Pour in stock and strain.

Top up with cream, bring to the boil and thicken with flour butter (mix liquid butter and flour).

Boil briefly, season with salt and pepper and mix.

Preparation Tip:

This basic white sauce is Willi Haider's personal contribution to Styrian cuisine. He developed it in 1980 in order to simplify the sauce area in his restaurant kitchen and, above all, to achieve a consistently good quality, which has also been successful over the many years. In the meantime, it has become a popular fixed component of many course participants through the cooking school. It is a combination of: Béchamel sauce (butter, flour and milk), tasteless white base sauce Oberssauce (wine, cream, butter), rather lush, tasteless Oberssauce white butter sauce (onions, wine, butter), finely acidic, elaborate buttery sauce The white base sauce, diluted with a little soup, can also be used as a canning or cream soup, but it also allows a variety of other VARIATIONS herb sauce: Simply mix the sauce with an herb of your choice, e.g. For example, basil, cress or parsley. You can also stir in more coarsely chopped mixed herbs just before serving. But be careful: never mix in more than one herb! The taste will become indefinable and coarse. Paradeis sauce: Refine the basic white sauce with paradeis pulp and possibly a hint of basil or tarragon. Mildew sauce: Flavor the basic white sauce with Österkron or Gorgonzola shortly before serving, or simply boil the cream and Österkron briefly (ideal for gnocchi and pasta dishes). Cheese sauce: Stir hard cheese (e.g. Asmo

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