Ingredients
250ml/ 1/2pint milk
25g/1oz plain flour
25g/1oz butter/spread suitable for cooking
Salt and pepper
Method
Put all the ingredients in a small pan, grab a balloon whisk and put over a medium heat, keep stirring until the sauce has thickened. (don't leave it, just keep stirring, trust me it will look impossible to start with but it works)
When it has thickened and starts to bubble, allow to simmer for 3 minutes to "cook" the flour.
Season to taste.
Cheese sauce - simply stir in 1 tsp dijon mustard, add 75g/3oz grated cheese and heat gently until melted.
Parsley sauce - stir in 1 tbsp finely chopped parsley
250ml/ 1/2pint milk
25g/1oz plain flour
25g/1oz butter/spread suitable for cooking
Salt and pepper
Method
Put all the ingredients in a small pan, grab a balloon whisk and put over a medium heat, keep stirring until the sauce has thickened. (don't leave it, just keep stirring, trust me it will look impossible to start with but it works)
When it has thickened and starts to bubble, allow to simmer for 3 minutes to "cook" the flour.
Season to taste.
Cheese sauce - simply stir in 1 tsp dijon mustard, add 75g/3oz grated cheese and heat gently until melted.
Parsley sauce - stir in 1 tbsp finely chopped parsley
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