Basic White Sauce


So many of you have asked for a good white sauce recipe recently. When it comes to these type of basics, I normally refer to the queen of cooking herself - Delia Smith. Here are two methods which work equally well.

Makes about 580mls

INGREDIENTS

50g butter⠀

25g plain flour⠀

570ml milk⠀

Salt and pepper ⠀

130g grated cheese - cheddar, Parmesan or jarslberg

METHOD

Roux method

Melt the butter in a saucepan over medium-low heat.Stir in the flour to make a roux. Whisk in a little of the milk at a time, stirring continuously until you have a smooth, slightly thick sauce.⠀

Remove from the heat; season with salt and pepper. If you want to make it a cheese sauce, then add the cheese while it’s still hot.

All in one method - inspired by Delia

Add the milk butter and flour to a sauce pan and warm through on a low/medium heat to melt the butter. Once everything has melted then turn the heat to low. Keep whisking the whole time until the sauce starts to thicken and becomes smooth and glossy. Once the sauce has thickened continue to cook (and whisk) for a further 5 minutes.

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