White Sauce

This wonderful but simple white sauce also known as bechamel sauce made by combining butter and flour with milk. It is used as a base ingredient in many sauces such as mornay, alfredo and tastes best with beef, fish, pasta and even vegetables.

Ingredients

• 2 TBS ‏Butter
• 3 TBS ‏Flour
• 1 1/2 cups ‏Milk
• 1/2 tsp ‏Salt
• 1/2 tsp ‏Black pepper
• 1/4 tsp (optional) ‏White pepper

Directions

1. Add butter in a sauce pan and place it on stove over low heat.
2. When the butter is fully melted quickly add flour, without allowing butter to change its colour.
3. Mix well until it forms a paste. This paste is called roux. Cook for 1-2 min over low heat and make sure that paste does not change its colour.
4. Now add milk with constant stirring. To avoid lumps gradually add milk and stir with a wooden spoon until we have a smooth sauce.
5. Bring it to a simmer point over medium heat, then reduce the heat and cook gently for 5 min, so that the flour does not give its crude taste and the sauce thickens.
6. Before turning off the heat season with salt and black pepper and enjoy as an accopaniment with beef, fish, meat, pasta or even on cauliflower.