White Sauce
recipe
White Sauce
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This basic staple – butter, flour and milk – can be the base for any number of sauces, such as mornay (with cheese), soubise (onion) and parsley
Ingredients
- 25g butter
- 25g plain white flour
- pinch of cayenne pepper
- 300ml full-fat milk (very cold)
- salt and freshly ground black pepper
Cook Time:
10
Total Time:
10min
Directions
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- Melt the butter in a saucepan. Add the flour and cayenne pepper and stir for about minute. Blending the fat and flour now should reduce the chances of the sauce going lumpy.
- Take the pan off the heat and slowly add the milk, stirring continuously. If you've combined the flour and butter well, and chilled the milk, you should be able to avoid lumps. If lumps do form, use a sauce whisk to break them up. Otherwise, just keep stirring and adding the milk and the lumps should disappear.
- Place back on the heat and stir as the sauce comes to the boil. Season with salt and pepper, reduce the heat and simmer for #minutes.
This is the basic white sauce to which you can add grated cheese, herbs, onions, etc.
Source: Terry Farris
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