The invention relates to a base or a pouring material used as a binder for sauces. It contains, in wt. %: from 40 to 10 starch, from 10 to 40 flour and 50 fat, of which from 5 to 10 wt. % is stearine. The fat plays the part of a thickening agent which attributes viscosity and stability of the base. Basic fat and flour are mixed for making the base. The mixture is heated and liquid phase is produced, which is cooled. Before the cooling the thickening agent is added to the mixture so that after cooling viscous phase shall be produced after the cooling. The mixture is agitated during the cooling in order that the solid particles of the suspension shall remain in the viscous phase after the cooling. 10 claims
