White Sauce (Juhnvechtese Condiment)

Part of Juhnvechtese Cuisine 
White sauce is the second of the Great Sauces. A flour-or-bread leavened sauce, it has two primary varieties, one found in the northeastern and coastal parts of the region, called the Cinelli style, and one common to tables in the inland regions, known as the Toradz style. 
The white sauce has two basic components, milk and a flour-based thickener. The Cinelli style makes use of white roux as thickener, while the Toradz uses stale bread as thickener. 
Aside from the leavening agent, there is little difference in the compositions of the sauce. It will include various herbs and spices, such as onion, chives, parsley, pepper, bay leaf, salt and occasionally sugar. The exact recipe of herbs and other ingredients will depend on the personal taste of the cook.
White sauce is found on the tables and counters of nearly every kitchen in Juhnvechteya. It is not considered to be particularly associated with any class, and is enjoyed in the feasts of princes and the daily meals of the paupers. White sauce is typically eaten with bread, cheese, or pasta. It is near-always served hot. It is also commonly paired with chicken, duck, or other fowl such as quail or Toradzwalt Truthenn. 
Example recipe, from A Cooke’s Memorie Aide for Princely Feasts, a Tandisch cookbook:
Take some Parsley and Chibbol, and mince them very small, put in a Saucepan a good lump of Butter, with your Parsley and Chibbol, and some minced Shallots, seasoned with Salt and Pepper, some Nutmeg, and a dust of Flour: Take a Turbot boiled in Court Bouillon, take it off by pieces and put it into your Stew-pan: put in a little Cream, Milk, or a little Water, put it over the Fire, and stir it now and then, that your Sauce may thicken, and serve it up hot for or with a first Course
Category:Juhnvechtese Cuisine