'ROUX' White Sauce

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.

INGREDIENTS:

  • 25g plain flour
  • 25g butter
  • 200ml plus of low fat milk

 

METHOD:

  • 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.
  • Remove from the heat
  • Options: Add 1-2 tsp of wholegrain mustard / chopped fresh parsley / grated cheese / chopped fresh dill .
  • You can make a variety of white sauces here but without the chemical additives and flavourings from a packet sauce.
Agree