A good White Sauce is a perfect base for so many recipies, but making one that is smooth and lump free can see many people resorting to a packet for help!
Follow this simple recipe and instructions and you will have a perfect White Sauce – EVERYTIME!
BASIC WHITE SAUCE
30 grams Butter
1/4 cup Plain Flour
2 cups Milk
Salt and Pepper to taste
In a medium saucepan, melt the butter until bubbling, over medium heat.
Remove the pan from the heat, add the flour and using a whisk, not a wooden spoon, whisk briskly until the flour is well combined with the butter. Return to the heat, stirring continuously for 30 seconds.
Add a small amount of milk, and mix until well combined. (Do not panic if it resembles a thick dough at this stage, perfectly normal).
Keep adding the milk, about 1/2 cup at a time, stirring well between each addition.
Reduce heat to low, and allow sauce to cook for another minute, do not stop stirring.
Remove from heat and add Salt and Pepper.
ADD some Grated Cheese and stir well until melted to make the perfect cheese sauce.
ADD some ground Nutmeg to make a traditional Corned Beef Sauce.
ADD some Grated Cheese and 2 teaspoons of French Mustard for the perfect topping for lasagne.
This recipe is also a perfect foundation for a creamy filling for crepe’s or vol au vents, simply add a little more flour and use a little less milk, and you will have a thicker sauce base that will not ooze out of your crepes.
So simple and so yummy, enjoy!
Do you make your own white sauce or do you rely on a packet?