White Sauce.

The base for all sorts of soups, stews, casseroles and more elaborate sauces. This is cuisine 101 stuff and absolutely essential if you are even remotely serious about cooking anything more complex than beans on toast.

Ingredients.

2 tblsp butter.

Salt.

2 tblsp plain flour.

1 cup warm milk.

Method.

Melt the butter in a small saucepan over a low flame. As soon as it begins to seethe, add the flour and salt and stir until fully incorporated. Add the milk slowly, stirring continuously until the sauce begins to thicken.

Yields: 1 good cup [300ml].

Note. To make Thick White Sauce, use 3 tblsp butter and 3 of flour. To make Heavy White Sauce, use 4 tblsp butter and 4 of flour.

White sauce can be frozen and thawed out, but there is no ;particular point. If you need to do things in a hurry, prepare buerre manié by mixing equal parts flour and butter and keep it in the fridge in measure lumps. When you want some fresh sauce, gently heat a cup of milk and beat at lump of buerre manié into it and you have a cup of white sauce in minutes.

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