Angela DealeBack to Basics- White sauce
If you want to become a master in your kitchen it is absolutely essential to learn how to make the basic elements. Today I have chosen a white sauce. You can use this base sauce for various dishes including cabonara, volevaunts, white parsley sauce for a cooked silverside, ontop of grilled fish etc.
The base for this recipe is pretty simple.
Ingreedients
1-2 tbsp butter
1-2 tbsp plain flour
1-2 cups of milk
salt and pepper along with your choice of dried herbs and spices depending on what flavour you need for the dish
Method.
1. On medium heat, place butter in saucepan to melt
2. Once butter is melted sprinkle plain flour on top and stir until it turns into a paste like mixture.
3. Once the mixture is like a paste add milk bit by bit. Stir constantly until the mixture is of a thicker texture. If your mix isn't thick enough you can add extra flour but be careful not to add too much or it will turn clumpy.
4. Add your desired herbs and spices to complete the white sauce.
Ingreedients
1-2 tbsp butter
1-2 tbsp plain flour
1-2 cups of milk
salt and pepper along with your choice of dried herbs and spices depending on what flavour you need for the dish
Method.
1. On medium heat, place butter in saucepan to melt
2. Once butter is melted sprinkle plain flour on top and stir until it turns into a paste like mixture.
3. Once the mixture is like a paste add milk bit by bit. Stir constantly until the mixture is of a thicker texture. If your mix isn't thick enough you can add extra flour but be careful not to add too much or it will turn clumpy.
4. Add your desired herbs and spices to complete the white sauce.
