Description:
The basic white sauce is the foundation for other sauces.
Ingredients:
Basic White Sauce
(for 1/2 litre)
- 40g (1/4 cup) plane flour
- 40g butter or margarine
- 1 cup milk
Preparation:
Blend the flour in the melted fat over medium heat until the flour is combined thoroughly with the fat. Gradually stir in the milk; stir until sauce boils and thickens. Reduce heat and simmer further for 3 minutes; season with salt and pepper.
Notes:
Heat the milk before adding to the flour/butter mixture.
