Cs white sauce

All-in-One White Sauce

All you need is a balloon whisk (or a coil wire or rotary whisk) and a wooden spoon. 

It is suitable for all sauces except those where a vegetable has to be 'sweated' in butter first.  But the liquid you add to this one must be cold, the dreaded lumps will form if the flour goes straight into hot liquid.

(You also need a good 'sauce' pan.  See related equipment below.  You can watch this being made in our Online Cookery School video below)

A picture of Delia's Complete How to Cook

This recipe is from Delia's Complete How to Cook. Makes about 570ml

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  • method
  • Ingredients

Method

When you're ready to make the sauce, put the milk in a saucepan, then simply add the sauce flour, butter and seasoning and bring everything gradually up to simmering point over a medium heat, whisking continuously with a balloon whisk, until the sauce has thickened and becomes smooth and glossy.

Then turn the heat down to its lowest possible setting and let the sauce cook very gently for 5 minutes to take the raw taste out of the flour, stirring from time to time.

Finally taste and check for seasoning.

If you’re on a low fat diet you can make a fat free version with just cold milk and sauce flour.

Carr's Sauce Flour - perfect for Delia's recipes for flour based sauces and gravy recipes. As featured in the Delia Online Cookery School

Carr's Flour Mills Ltd.

Tel: 01228 554600
Carr's Flour Mills 

Equipment

You will also need a Delia Online Little Gem 'Sauce' Pan (heavy gauge aluminum, measuring 16cm by 8cm or similar)

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