White Sauce
450ml (¾ pint) Milk
25-50g (1-2oz) Butter
25g (1oz) Plain Flour
Salt and Pepper
Mix the flour with 25g (1oz) of melted butter in a saucepan.
Cook gently for 1 minute.
Gradually add the milk a little at a time, whilst whisking, to produce a smooth sauce.
Cover and simmer for 15-20 minutes, stirring from time to time, to cook the flour thoroughly.
Season well and whisk to produce a smooth and velvety sauce.
A few knobs of butter to give a silky texture.
Note: This sauce can be used as a basis for a wide number of other sauces, by adding other ingredients such as herbs or other flavouring.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved