White sauce is the starting point for a number of recipes as well as making a nice addition to vegetables like leeks or cauliflower.
The method that we use always produces a smooth sauce without any lumps. If you ever have to add flour to a warm mixture there is always a risk that it will go lumpy.
To avoid the risk make sure the flour is mixed with some of the liquid before you add it to the mixture. The best way to do this is to put some of the liquid in a screw top container, add the flour and give it a good shake. Do make sure the top is secure before you shake of course or you might have to re-decorate the kitchen.
To make 2 servings of this basic sauce:
|30g (1 oz) butter||204|
|15ml (1 tbsp) plain flour||29|
|300ml (1/2 pint) milk||155|
About 195 kcal per serving.
Put the milk butter and flour into a cold pan and stir. The flour should mix smoothly with milk fairly easily. This method avoids getting lumps in the finished sauce.
Heat the pan gently and keep stirring. The butter will melt and as the mixture comes to the boil it will thicken.
That's it. Serve it hot.