White Sauce

Probably one of the most basic sauces, this is incredibly satisfying to make and delicious to. The way a rather dodgy-looking rue of flour and melted butter can magically transform with the simple addition of milk into a smooth, thick, gorgeous sauce never ceases to amaze me. I find that, when this is being used in a lasagne or the like, you don't actually need to use any cheese at all; the flavours of nutmeg, mustard powder and black pepper are plenty sufficient to provide interest, without the expensive addition of cheese.



Ingredients:

  •  50g butter
  • About 50g plain flour
  • About 1 pint of milk
  • Salt and pepper
  • 1/2 a nutmeg
  • 1/2 tsp mustard powder

Method:

 

1. Melt the butter in a saucepan

 

2. Stir in the flour

 

3. Pour the milk over and, with a whisk, stir it together

 

 4. Leave the milk to heat through for a bit, while you grate the nutmeg in and add the salt, pepper (lots!) and mustard powder

 

5. Mix until it is a thick paste. For a cheese sauce, add about 100g grated cheese into it