White Sauce Recipe
Cooking Time: about 10 minutes You will need:
1 oz. butter pint milk
1 oz. flour seasoning
1 Melt the butter, stir in the flour using a wooden spoon.
2 Cook over a gentle heat for 3 minutes without browning, stirring throughout.
3 Remove from heat and gradually stir in half the milk, stir hard until well blended.
4 Return to heat, cook slowly until sauce thickens, stirring.
5 Gradually add remaining liquid.
6 Bring to boil, season with salt and pepper. Allow to boil for 2-3 minutes, stirring throughout.
7 This is a thick or coating sauce, used for cauliflower cheese, filling flans and baked casserole dishes.
For a thin or pouring sauce, use 1 oz. butter and 1 oz. flour. The amount of milk and method are the same.
Cheese sauce: To pint white sauce add 2 heaped tablespoons grated cheese, a little mustard, a little salt and a pinch of cayenne pepper. Add the cheese when the sauce is at boiling point, mix in well but do not allow the sauce to boil.
Mushroom sauce: Cook 2 oz. sliced mushrooms in 1 oz. butter very gently for about 15 minutes. Stir the mushrooms, butter and the juice from the mushrooms into 1 pint hot white sauce. Season.
Onion sauce: To 1 pint white sauce (made from
1 milk and 1 liquid in which the onions were cooked) add 2 chopped, boiled onions and a few drops of lemon juice.
Egg sauce: Stir 1 or 2 chopped hard-boiled eggs into white sauce, after it has boiled.
Sweet sauce: Omit seasoning, stir 1 oz. sugar and 2 or 3 drops flavouring essence into 1 pint hot white sauce. Stir until sugar is dissolved.