A white sauce is used in a lot of dishes and can be used as a base for a cheese or parsley sauce. Using equal amounts of butter and flour, make a roux by melting the butter and then stirring in the flour. Add the milk gradually, continually whisking, and heat until the sauce thickens.
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- 27 g butter
- 27 g (3 tbsp) flour
- 1/2 tsp mustard powder (optional)
- 310 ml (1 1/4 cup) milk
- Melt the butter in a pan and add the flour and mustard powder (optional) then stir, with a wooden spoon, to form a paste.
- Over a gentle heat add half a cup of the milk and continually whisk to prevent any lumps forming. Slowly add another half cup of milk and continue to whisk.
- Repeat until all the milk is used up and continue to whisk until sauce has thickened.