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30g butter

1 heaped dessert spoon plain flour

300ml of milk

Salt

Pepper

How to make a basic white sauce

preparation 2 mins • you cook for 9 mins •

Makes a pint of white sauce

Watch a 30 second preview of my cook-along video below

 

A lump-free white sauce can be used in so many ways, that I thought I'd show you this basic technique. A homemade white sauce tastes so much better than a packet version. It's basically flour and melted butter with milk - From this you can add grated cheese and a teaspoon of mustard for a cheese sauce. You can simply throw in a handful of chopped fresh parsley for a parsley sauce to go over fish (or in a lasagne). You can also substitute the milk for the stock of whatever meat you're cooking with.

Small saucepan

Spoon to stir

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Before you start, get the flour, butter and milk ready next to the hob. Put a small saucepan on the hob and click here!

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Turn your saucepan onto a low heat and slowly melt the butter. Turn the heat off and add 1 heaped dessert spoons of plain flour. Stir the pan to incorporate the flour into the butter. Turn the heat back on low and cook, whilst stirring, for 1 minute to cook out the flour.

Next, add a small splash of milk and stir it in. Once the milk has been stirred in, the flour and butter should come together into a ball. At this point, add another dash of milk and repeat the process. Keep doing this - each time you should be able to add a little more milk than the time before, as the mix loosens a little. The key to avoiding lumps is to add a little at a time. Persevere until all the milk has been poured in and you have a nice thick sauce.

At this point, you can add some parsley for a classic white sauce, or lots of grated cheese and a teaspoon of English mustard for a delicious cheese sauce.

I hope that you enjoy it.

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