White Sauce

Ingredients

600ml / 1 pt milk
50g / 2 oz butter or margarine
50g / 2 oz plain flour

Method

Put the butter or margarine into a thick bottomed saucepan. Let it melt over a medium heat, then add the flour. Stir continuously with a wooden spoon and until you have a smooth, slightly grainy paste. This is called a roux.

Take off the heat for a few moments and add a tiny amount of the milk at a time, whisking continuously.

Return to the heat after a few moments and continue adding the milk into the roux at a a tiny amount time - stirring continuously.

Reduce the heat to low and continue cooking the sauce for 4-5 minutes, until thickened, stirring occasionally.

Taste, season, and make sure there is no hint of flour.

The secret is to add the milk just a little a time, while stirring constantly, if the sauce does go lumpy, rub through a sieve and whisk well again and the sauce can be rescued easily.

I have also heard than warming the milk helps.

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