White Sauce
Method
White sauce is a simple, creamy base for pasta, lasagne, pies, and casseroles.
You’ll need:
2 tbsp butter or margarine
2 tbsp flour
1 cup milk (250ml), warm or room temperature
Salt and pepper
Steps:
Melt butter: In a small saucepan, melt butter over medium heat.
Add flour: Stir in flour to make a paste (roux). Cook 1–2 mins, stirring constantly.
Add milk: Gradually pour in milk, whisking to avoid lumps.
Cook until thick: Keep stirring over medium heat until sauce thickens and coats the back of a spoon.
Season: Add salt and pepper to taste. Optional: a pinch of nutmeg.
Top tips:
Warm milk helps prevent lumps.
Stir constantly once milk is added.
If lumps form, whisk vigorously or use a stick blender.
Variations:
Cheese sauce: Add grated cheese and ½ tsp of seeded mustard.
Creamy mustard sauce: Stir in 1 tsp mustard.
Herb sauce: Add chopped parsley, thyme, or dill.
Garlic sauce: Sauté 1–2 crushed garlic cloves in butter before adding flour.
Mushroom sauce: Add cooked mushrooms and a splash of stock or cream.