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White sauce in a saucepan with wooden spoon

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

  • Freezable
  • Vegetarian
Nutrition: per 100ml
HighlightNutrientUnit
kcal175
fat12g
saturates8g
carbs12g
sugars5g
fibre0g
protein4g
low insalt0.3g
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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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A star rating of 4.5 out of 5.46 ratings
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