This is the most basic version of a kitchen staple. Simple additions give it a variety of identities. Many cookery books have been padded with recipes for parsley sauce, caper sauce, onion sauce etc. which are simply the addition of an additional ingredient at the appropriate time.
Ingredients (I pint)
1 oz (25 gm) Plain flour (self-raising also works)
1 oz (25 gm) Butter or margarine
1 pint (500 ml) Milk or milk and water
These proportions give a thin sauce, increase the ratio of fat/flour is you want something thicker.
Equipment
2 pint (1 liter) saucepan
Method
Melt the fat over at a low heat, then stir in the flour with a wooden spoon taking care to avoid browning (otherwise you get off-white sauce), add the liquid, quarter pint at a time and keep stirring to avoid lumps. Simmer gently for a few minutes before using.
Comment
If you are adding a herb (such as parsley) or onions, add them to the fat and cook gently for a few minutes adding the flour.
Page Created: 22nd December 2000