from 1 vote
White Sauce (or Bechemal Sauce) is the basis of many other dishes. This method is virtually foolproof
full-cream is best
Salt and pepper to taste
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Heat the milk in a microwave or saucepan
For the White Sauce:
Melt the butter in a large saucepan over a medium heat
Add the flour, stir in, and cook for 1-2 minutes. This is the basis of the sauce called a roux
Add about a quarter of the milk and stir well as it all starts to bubble. As it begins to bubble the mixture will come together
Once you have a solid mixture add the next quarter-litre of milk and repeat. The mixture will still be quite solid
Repeat with the third quarter-litre of milk. By now the sauce will be less solid
If it's lumpy, use a stick blender or silicone whisk to smooth it out
Repeat step 5 with the last quarter-litre of milk. You will now have a beautiful White Sauce - or Bechamel Sauce
Add salt and pepper to taste. If you are making a cheese sauce, wait until the cheese is in before adding salt (some cheese is salty).
You could use wholemeal flour to add some fibre. It changes the colour, but my family never noticed (or commented, anyway).