How To Make White Sauce
This basic white sauce recipe (aka béchamel sauce) is so versatile, and can be dressed-up or dressed-down for any occasion. You can add cheese, or flavour the milk with onion or bay. Follow the simple steps and tips to avoid lumps and add flavour.
Preparation time less than 30 mins, Cooking time 10 to 30 mins Serves Makes 1 pint
Ingredients:
- 500ml/18fl oz goat milk
- 40g/2oz butter
- 40g/2oz plain flour
- salt and white pepper
Directions:
- Melt the butter in a saucepan.
- Stir in the flour and cook for 1-2 minutes.
- Take the pan off the heat and gradually stir in one-third of the milk. Return to the heat and simmer, stirring, until all the milk is absorbed.
- Repeat this process, stirring all the time, allowing the sauce to become thick and shiny before adding more milk.
- When all the milk is added bring to the boil. Simmer gently for 8-10 minutes and season with salt and white pepper.
*Recipe Tips
You can infuse the milk with a bay leaf or half a peeled onion for an extra layer flavour. This white sauce, also called bechamel sauce, is used as part of a lasagne.
Opinions differ as to whether the milk added to a white sauce should be hot or cold. Some say that using cold milk in a hot roux gives the sauce more time to absorb the liquid and will result in fewer lumps. Others advocate hot milk to help melt the roux. The choice is yours.