White Sauce

Great to top veggies, fish, anything really.  Handy to know for making Beschamel in Lasagne, Cauliflower Cheese or Chicken Pie to name just a few.

This recipe is for a small amount (1 serving), a Lasagne for example needs a larger amount – multiply by 3 (and add more milk to get the right consistency).

White Sauce

Prep time: 

Cook time: 

Total time: 

Serves: 3 sauce

  • 1 tbsp plain flour
  • 1 tbsp butter or margarine
  • ¾ cup milk
  1. Melt butter in a good pan that wont burn your sauce to the bottom.
  2. When melted and bubbling a little, add the flour and stir to fully mix.
  3. Turn the stove down a little and add milk – just a splash at a time.
  4. Each time you add milk stir vigorously so the mixture is smooth.
  5. Continue until it is the right consistency.
  6. Don’t worry if you get lumps, you can usually work them out with a bit of strong stirring.
  7. If you prefer a runnier or thicker sauce consistency just add more or less milk.
  8. Sauce will thicken slightly off the stove.
This is enough to top 3 servings of meat/veg.

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1 Comment

  1. […] a batch of White Sauce to pour over the top and serve with your favourite seasonal […]

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