White sauce
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes about 500ml
Every home cook needs a good béchamel sauce in their repertoire – our step-by-step guide shows how to make a roux and get rid of lumps
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 175 | |
| fat | 12g | |
| saturates | 8g | |
| carbs | 12g | |
| sugars | 5g | |
| fibre | 0g | |
| protein | 4g | |
| low in | salt | 0.3g |
Ingredients
- 500ml whole milk
- 1 onion, halved
- 1 bay leaf
- 2 cloves
- 50g butter
- 50g plain flour
Method
- STEP 1
Gently bring 500ml whole milk to the boil in a small saucepan with 1 halved onion, studded with 1 bay leaf and 2 cloves. Turn off the heat and leave to infuse for 20 mins.
- STEP 2
Melt 50g butter in another saucepan, then add 50g plain flour. Stir continuously until a paste forms – this is called a roux. Continue cooking for 2 mins.
- STEP 3
Remove the onion, bay and cloves from the milk with a slotted spoon and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.
Goes well with
Recipe from Good Food magazine, March 2013
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