White Sauce

Ingredients

• 40g unsalted butter
• 40g plain flour
• 500ml whole milk, warmed
• 1 small bay leaf, optional
• Pinch of ground nutmeg, optional
• 1/2 tsp fine sea salt
• 1/4 tsp white pepper
• 50g grated Cheddar, optional, for cheese sauce

Instructions

1. Melt the butter in a medium saucepan over a low to medium heat.
2. Add the flour and stir constantly for 1-2 minutes to form a smooth roux. Do not let it brown.
3. Gradually add the warm milk, a little at a time, whisking well after each addition to prevent lumps.
4. Add the bay leaf, if using, then simmer gently for 5-7 minutes, stirring often, until thick and smooth.
5. Remove the bay leaf and season with salt, white pepper and a small pinch of nutmeg.
6. For cheese sauce, take the pan off the heat and stir in the grated Cheddar until melted.
7. Use straight away or cover the surface with baking paper to stop a skin forming.

Serving suggestions

• Use in lasagne, macaroni cheese, fish pie or cauliflower cheese.
• Spoon over cooked vegetables and finish under the grill with breadcrumbs.

Storage & reheating

Cool quickly, cover and refrigerate for up to 3 days. Reheat gently in a saucepan, whisking in a splash of milk to loosen. Not ideal for freezing as the texture can become grainy.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions