White Sauce (Béchamel Sauce)
Posted in Sauces & Dips on Jul 16th, 2007
What you need:
300ml milk
30g plain flour
30g margarine/butter
salt and ground black pepper
How you prepare:
Put the milk, butter and flour into a saucepan
Warm the saucepan over a moderate heat, whisking the ingredients all the time
Bring to the boil, reduce the heat and simmer very gently for 2-3 minutes, stirring occasionally
Season with salt and pepper
Chef Note:
For cheese sauce [...]
