White sauce in Middle Eastern food?What is the "white sauce" in Middle Eastern food? It's typically served at carts and small places in NYC. It's always halal food. I think it's made with yogurt... possibly poppyseed? I don't think it's the same as this bechamel sauce... is it? Passdoubt | Talk 07:37, 7 January 2007 (UTC)The recipe was deleted here but not added to Wiki Cookbook.--Wetman 08:12, 26 August 2007 (UTC) Veloute in Sabina Welserin?"The sauce called velouté, in which a blond roux is whisked into a white stock, is a full hundred years older, having appeared in the cookbook of Sabina Welserin in 1553."I am familiar with this cookbook (in translation), and I don't see any recipes in it that can be accurately labelled as velouté.There are three sauces in it that are liquids thickened with flour."5 How to cook a wild boar's head, also how to prepare a sauce for it" - the sauce here is fat, flour, wine, cherry syrup, and spices."9 To make a yellow sauce for game or birds" - fat, wine, broth, ginger, pepper, and a yellow colorant."11 To make a yellow peppersauce" - flour, fat, wine, broth (or pea puree), and "seasonings"Of these three, the last two kind of sort of fit the description, except that they are obviously intended to be pepper-sauces. The last one fits only because the "seasonings" aren't specified. I expect from the name that it at least contained pepper and a yellow colorant. --Doc (talk) 18:54, 20 November 2007 (UTC)An English translation of this cookbook can be found online