Recipe

White sauce

Everyone needs this classic sauce in their repertoire!

  • 20 mins cooking
  • Makes 1 Cup
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Whether you want to smother it on lasagne, moussaka or a cauliflower bake, this classic white sauce is one that everyone needs in their repertoire.

Ingredients

White sauce
  • 30 gram (1 ounce) butter
  • 2 tablespoon plain (all-purpose) flour
  • 1 1/4 cup hot milk

Method

White sauce
  • 1
    Melt butter in a small saucepan, add flour; cook, stirring, until mixture bubbles and thickens. Gradually add 1¼ cups hot milk, stirring, until mixture boils and thickens. Season; stir in a pinch of nutmeg if you like.

Notes

Use white sauce (also called béchamel) in pasta dishes like lasagne, or serve with grilled fish fillets or corned beef. It's the base for many other sauces, including mornay. You can make sauce ahead of time but, to make sure a skin doesn't form on the sauce, cover its surface with plastic wrap.

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