WHITE SAUCE
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This plain, easily made, delicious and altogether useful sauce is light and velvety and extremely versatile. Take care when you make it to cook it long enough - at least 15 minutes.
(Makes: 4 Servings)
Ingredients
25g (1 oz) Butter
25g (1 oz) Plain flour
450 ml (¾ pint) Milk
Salt and pepper
Directions
Melt the butter in a small, thick, extremely clean saucepan. Stir in the flour and let it cook gently for 1 minute, until it is bubbling.
Keep the pan on a moderate heat and gradually add the milk a few tablespoons at a time, stirring well after each addition until the milk has been absorbed, before adding more. As the sauce becomes smooth and creamy, add the milk in larger quantities.
When it is all in, cover the pan with a lid and simmer for 15-20 minutes, to cook the flour thoroughly, stirring from time to time.
Season well and whisk with a wire whisk to obtain a smooth and glossy sauce. A few dabs of butter stirred in at the end give a velvety texture.
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