Ingredients
60g butter
¼ cup plain flour
3 cups milk
salt
to taste
white pepper
to taste
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 small saucepan
- 1 wooden spoon
- 1 whisk
- 1 sieve
Instructions
- In a small saucepan, slowly melt the butter taking care that it does not brown.
- Sprinkle the flour over the butter and mix thoroughly with a wooden spoon. Cook for 2 mins on a low heat. Take care not to let it brown.
- Add all of the milk to the pan and whisk vigourously to incorporate the roux mix with the milk. Bring to the boil and cook for 2 mins.
- Add salt and pepper to taste.
Notes
Tip
This sauce is the traditional basic sauce that, with the addition of cheese, is especially good on cauliflower.
Tip
If you end up with a lumpy sauce just strain it through a sieve.
Variation
Mushrooms sauce – Add 1 cup of cooked mushrooms.
Variation
Parsley sauce- Add 1/2 cup of finely chopped parsley.
Variation
Cheese sauce – Add 1 cup of grated cheddar cheese.
Storage
You can make a batch and refrigerate it. Just be sure to lay some cling film over the top when it’s warm so it doesn’t form a thick skin.
