Saturday, June 23, 2012
Foolproof white sauce
The problem with white sauces is lumps, or to be more precise, how to avoid them. Most recipes for White Sauce have you melt the butter, stir in the flour, cook it for a minute or two, then add the milk.
I don't do this when I make a white sauce, and I never, ever have lumps. I follow a method I found in Delia Smith's Complete Illustrated Cookery Course (published circa mid-1980s). Here's how:
1/4 cup plain flour
3 cups milk
salt, pepper, nutmeg
Grated cheese (if you are making a cheese sauce)
Place all the ingredients in a frypan (except the cheese). Stir with a whisk over high heat until the butter has melted. Use a wooden spoon for a final stir, making sure any flour in the corners of the pan are incorporated into the sauce. Bring to a boil, then turn the heat down to the lowest temperature and let it simmer without stirring at all for six minutes. Add cheese at this point if using.
And that is how to make lumpless, smooth white sauce.