White Sauce

This versatile Master Sauce is definitely a recipe everyone should keep in their culinary arsenal!


Far from being a difficult dark art of accomplished chefs, this sauce is easy peasy & you can turn it into so many other flavours using it as a base!

Grab yourself a saucepan & gently melt 1 tablespoon of butter over the lowest heat setting possible. Once fully melted, remove the pan from the heat & stir in 1 tablespoon of flour along with 1/2 teaspoon of salt. Let it form a paste before returning to the lowest heat setting & stirring for a minute or so. This cooks the flour taste off & you’ll know when it’s done as the butter melts again to be a nice liquid base. Then all you have to do is slowly stir in 1 & 1/4 cups of milk. Stir constantly to avoid lumps. Turn up the heat to thicken & there you have it, White Sauce!

Now you can use this master sauce as is in lasagne, pour it over steamed asparagus or smother corned beef in it, or you can mix it up with some of these variations below –

  • Create a curry sauce simply by adding in some curry powder
  • Create a mornay sauce by adding in some mustard & a handful of grated cheddar cheese
  • Create a cheese sauce by melting in loads of whatever grated cheeses float your boat

It’s also seriously easy to simply double the quantity to form into a full family meal base by using 2 tablespoons of butter, 2 tablespoons of flour, 1 teaspoon of salt & 2 & 1/2 cups of milk.

In the kitchen, you can never know too many sauces!


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