Now that you have the sauce, there are many ways to include it in your cooking. It takes time but the results are fantastic! If your sauce is lumpy don’t worry, just pass through a sieve and place back onto gentle heat before serving.Īlternatively, for an easy lump free sauce why not use the all in one method: Simply put some milk in a saucepan, then add the flour and butter and bring everything gradually up to a gentle simmer, whisking continuously, until the sauce has thickened and becomes smooth and glossy. The more time you take adding the milk little by little and stirring really well the smoother your sauce will be. Remember, don’t leave unattended for a moment or the sauce will burn.

Keep stirring constantly until thickened and smooth. Remove from heat, whisk in remaining milk before returning to the heat. Gradually whisk in the milk a little at a time, in order to thin out the roux slowly and evenly, avoiding lumps. Make the roux by melting Flora Buttery and combining with some flour in a very gently heated pan. Cook for 5 minutes over a low heat, until thickened and smooth. Nutmeg is great it will add that special flavour so typical to white sauce. Season to your liking with ground black pepper and nutmeg.

Stirring also prevents it from sticking to the bottom of the saucepan. It’s important to stir all the time, since the last thing you want is a lumpy white sauce. Cook on medium heat for 2-3 minutes, stirring constantly until it starts to thicken. Melt two tablespoons of Flora Buttery in a saucepan and add the milk/corn flour mixture. Once the paste has formed, gradually mix in a further 300ml of milk. This will avoid having lumps in the sauce afterwards. To begin with, you need to mix a little cold milk (about 30ml) with a tablespoon of cornflour and stir until it forms a smooth paste. Here’s a super easy white sauce that you can use in a multitude of meals. It’s also perfect with parsley for fish and gammon and it’s the base for many pasta sauces. It’s delicious when cooked in chicken and fish pies, and lasagnes and great when poured over vegetables. Béchamel is the base for many classic sauces including cheese, parsley, onion and cream sauces. Many people would be surprised at just how many dishes contain a creamy white sauce. Master this classic for a silky-smooth sauce to complement your favourite dishes.

One of the five great French mother sauces, it forms the basis of many delicious and creamy recipes. Bechamel is a great way of enhancing any home cooking repertoire.

Cheese sauce roux method