White Sauce
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A very quick and easy white sauce, its not a true bechamel. A great sauce for a beginer practice the art of makiing the roux.
Cooking Tips:
Keep your eye on the sauce and make sure its not to hot and the sauce does not go lumpy, although this is not really a problem if you use a whisk.
Cook Time:10 mins
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Cooking Ingredients:
45g Butter
45g Flour
600ml Milk
Grated Nutmeg
Salt and pepper to taste
Cooking Method:
1) Put flour and butter into saucepan on a low heat and continue to mix together for a bout 5 minutes till looks like a straw colour.
2) Now get yourself a whisk and add 1/4 of the milk and whisk.
3) Now put all the rest of the milk in and turn to the heat up slightly and bring to a gentle boil for about 5 minutes and continue to whisk.
4) You will notice that the sauce will thicken nicely now add salt, pepper and nutmeg to taste.
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