Basic White Sauce
Makes about 1L of sauce
- 3 tbsp butter (or olive oil if you want a healthier alternative)
- roughly 1/2 cup of flour
- about 800mL milk
- Melt some butter in a saucepan on low heat. Be careful not to let it brown/burn.
- Turn off the heat and add the flour.
- Mix until you get a nice roux (doughy paste/pasty dough..)
- Add the milk to the roux and mix thoroughly.
- When you have the roux evenly dispersed in the milk, turn the heat on low again and continue whisking/stirring quickly while it is heating up. As the sauce heats up it will thicken, so if you stop whisking for too long, you’ll end up with clumps.
- Turn off the heat before it starts to simmer; in other words, when you start to see steam coming up from the sauce, turn off the heat. Continue to stir for a couple more minutes so that sauce doesn’t cook too much on the bottom.
- Use as required.
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- December 17, 2007 / 12:09 pm