This white sauce I learned years ago in home economics ‘equal amounts of butter and flour girls’, I can still remember been drilled into us!
This sauce is great for a side dish or add to bakes, moussakas, pasta dishes and lasagnes.
25g plain flour
200ml plus of low fat milk
Melt the butter in a saucepan.
Remove from the heat and fold in the flour bit by bit stirring all the time to for a ‘ROUX’ or paste.
Add 100ml of low fat milk to start.
Using a whisk return to a very gentle heat whisking the sauce removing all lumps and working to a smooth mixture.
Continue to add the milk in small amounts until you find a nice medium consistency.