Serving: 15
This is another of those base recipes that are super handy to have as they can make a multitude of dishes. I have simplified this recipe and excluded the flavoring of the milk with onion and cloves.
Ingredients
7 oz Butter, margarine or oil
7 oz All-purpose flour
8 cups Milk
Salt
Instructions
- Melt butter in a pan then add flour to form a paste called a roux.
- In another pan add your milk and slowly bring it to the boil.
- Cook out the butter and flour for 3-4 minutes then slowly start to add the warm milk, add a little at a time and don’t add more until the last ladle of milk is mixed in.
- Stir continuously while milk is added until you achieve a smooth sauce with the consistency of thick double cream.
- Cook this out for 10 minutes over a low heat to avoid burning the sauce, stirring every minute or so.
Notes
This sauce will keep for 72 hours in the fridge.
