Makes 1/2 pint (300ml)
1 oz (25g) plain flour
1/2 pint (300ml) milk
1 oz (25g) butter
salt and freshly milled pepper
If you are using a mixture of liquids such as part hot stock or vegetable water and part cold milk always add the hot liquid first to keep the roux soft, then stir in the cold liquid. When all the liquid has been added, bring to the boil, stirring all the time. Lower the heat and simmer gently for 2-3 minutes to thoroughly cook the flour. Season to taste with salt and pepper.
Variations of white sauce
Parsley sauce: Stir 2 tablespoons finely chopped parsley into the cooked sauce. Check seasoning and serve with boiled gammon or bacon. Or add a squeeze of lemon to the parsley sauce and serve with fish.
Egg sauce: Gently stir 2 coarsely chopped hard-boiled eggs into the cooked sauce and season with extra salt and pepper. Serve with poached white fish.
Lemon sauce: Add a squeeze of lemon juice to the cooked sauce, then stir in 1 egg yolk. Check seasoning and serve with chicken or baked fish.
Onion sauce: Boil 2 medium-sized onions until tender. Finely chop or puree onions in a blender or food processor. Add to the cooked sauce along with 2 tablespoons cream and a pinch of nutmeg. This sauce is traditionally served with boiled mutton or lamb cutlets.
Prawn sauce: Add 4 oz (100g) chopped peeled prawns, a squeeze of lemon juice and 1/2-1 teaspoon anchovy essence or 1 tablespoon tomato ketchup (which gives a pink colour) to the cooked sauce. Alternatively, add 1 carton potted shrimps (with butter). Serve with fish.