|Classic White Sauce||Makes about 600ml (20 fl oz) of Sauce|
The French and Italians dispute the ownership of this sauce, but I am not going to join their debate.
I include it here because it is a useful base for many cheese sauces and baked pasta dishes.|
This sauce does not keep well.
In a milk pan or small pot (preferably non-stick) warm the milk. Meanwhile heat the butter in a saucepan over a gentle heat. When it has melted remove from the heat and stir in the flour. When the butter and flour have been amalgamated place back over the heat and cook for 2-3 minutes stirring continuously. This helps to cook the flour, but do not allow the mixture to brown. Gradually add the warmed milk and whisk the mixture until thickened and smooth. Simmer on a very low heat for about 15 minutes, then stir in the pinch of nutmeg and season to taste.
NOTE For Quattro Formaggi use 150ml (5 fl oz) less milk. If you are making Lasagne al forno or Lasagne ai frutta di mare with 'no pre-cook' pasta I would add another 150ml (5 fl oz) of milk.