White Sauce
Along with
pesto, this was also taken from Judith Horth's
Mushroom Lasagne. Yes, I have managed to split one recipe and turn it into 3. I consider the total number of recipes to be very important and have no problem cheating like this. I mean, I that these recipes can be used in other recipes and want to give more people the benefit of them.
Ingredients:
- 2 tblsp butter
- 2 tblsp plain flour
- 500 ml milk (low fat or full fat).
Instructions
- Heat milk in saucepan.
- In another saucepan, melt butter and add flour. Cook for a full two minutes (the starch in the flour has to be cooked for the magic to happen).
- When bubbly and golden, stir in heated milk. KEEP STIRRING. It is essential that you follow the number one golden rule: NEVER LEAVE YOUR STATION when making white/bechemel sauce. It will start to thicken.
- Add seasoning, a bay leaf if you want.
- To make it cheesy, add a handful of grated cheese. If lumps do form, do not despair. Simply strain and no one will ever know as long as you dispose of the lumpy evidence.
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