All-in-one White Sauce
The golden rule here is to use cold milk. So if you want to infuse the milk, pour it into a bowl and let it get completely cold before you begin.
Makes about 15 fl oz (425 ml)
|15 fl oz (425 ml) milk – this can be infused but must be cold|
|¾ oz (20 g) plain flour|
|1½ oz (40 g) butter|
|salt and freshly milled black pepper|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
This recipe is taken from How to Cook Book One.
When you're ready to make the sauce, put the milk in a saucepan, then simply add the flour and butter and bring everything gradually up to simmering point, 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, stirring from time to time. Meanwhile, taste and add seasoning.
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