White sauce
This basic white sauce recipe is so versatile, and can be dressed-up or dressed-down for any occasion. Add cheese, or flavour the milk with onion or bay.
Each serving provides 657 kcal, 23g protein, 46g carbohydrates (of which 27g sugars), 43g fat (of which 27g saturates), 1g fibre and 2.1g salt.
Ingredients
- 40g/2oz butter
- 40g/2oz plain flour
- 500ml/18fl oz milk
- salt and white pepper
Method
Melt the butter in a saucepan.
Stir in the flour and cook for 1-2 minutes.
Take the pan off the heat and gradually stir in one-third of the milk. Return to the heat and simmer, stirring, until all the milk is absorbed.
Repeat this process, stirring all the time, allowing the sauce to become thick and shiny before adding more milk.
When all the milk is added bring to the boil. Simmer gently for 8-10 minutes and season with salt and white pepper.
Recipe Tips
You can infuse the milk with a bay leaf or half a peeled onion for an extra layer flavour. This white sauce, also called bechamel sauce, is used as part of a lasagne.
Opinions differ as to whether the milk added to a white sauce should be hot or cold. Some say that using cold milk in a hot roux gives the sauce more time to absorb the liquid and will result in fewer lumps. Others advocate hot milk to help melt the roux. The choice is yours.
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