Basic Creamy Sauce for Vol-au-vents
60g butter
2 Tbsp plain flour
1/3 cup milk
1/4 cup dry white wine
1/3 cup cream
1 Tbsp mayonnaise
2 tsp chopped parsley
salt, pepper
Melt butter in pan, add flour, cook few minutes, stirring. Remove from heat, stir in milk, blend until smooth, then stir in wine, cream and mayonnaise. Return to heat, stir over heat until sauce boils and thickens, reduce heat, continue stirring, simmer 2 minutes; stir in parsley, season with salt and pepper.
To this can be added drained canned asparagus, chopped cooked chicken, seafood – prawns, oysters, sliced poached scallops, crab, salmon or tuna, etc.
Sauce fills approx 12 x 5.5cm in diameter vol-au-vent cases.