White Sauce
The sauce half this book depends on. Equal butter and flour cooked briefly, then hot milk whisked in gradually — add it cold or too fast and you get lumps every time.
Ingredients
- butter — 2 tbsp
- all-purpose flour — 2 tbsp
- milk — 360 ml
- salt — 0.5 tsp
- white pepper — 1 pinch
Instructions
- Heat the milk in a small pan until it steams — this is what stops the sauce going lumpy.
- Melt the butter in a second pan over low heat.
- Stir in the flour and the salt and cook for a minute, without letting the mixture take on colour.
- Pour the hot milk in very gradually, whisking constantly.
- Simmer gently, still stirring, until the sauce is thick enough to coat the back of a spoon.
- Season with white pepper and use at once, or press cling film onto the surface to stop a skin forming.