Bramasole

Speedy white or cheese sauce

White sauce (béchamel) is a handy sauce commonly used in fish pies, and lasagne, or served with vegetables like cauliflower or leeks. Made well, it’s delicious and can form the base of many meals.

1/4 cup milk
1 1/2 tbsp plain flour

3/4 cup milk
1 tbsp butter
Salt and white pepper
pinch dry mustard

1 cup grated cheese (if making cheese sauce)

Whisk together the first measure of milk and flour in a small bowl until smooth.
Place second measure of milk in a saucepan along with butter and salt and pepper. Heat until nearly boiling, stirring occasionally.
Gradually add the milk flour mix to the milk in the pan, whisking continuously to form a smooth mixture. Bring to the boil, stirring as the sauce thickens.
Simmer very gently for 2 minutes to cook the sauce, stirring to prevent sticking.
Remove from heat, add cheese, warm to melt.
Makes 1 cup.