Serves 2, Costs 85p
Learn to cook our second sauce and open up new possibilities
A white sauce can be the start of some magical food, especially when combined with our tomato sauce. Or add cheese for a cheese sauce, freshly-chopped parsley for a parsley sauce or fried mushrooms for a mushroom sauce, all are lush on a baked potato.
- 500 ml whole milk
- 1 small carrot
- 1 medium onion
- 1 bay leaf
- 2 cloves
- 50g butter
- 50g flour
- Salt and pepper to taste
1. Put the milk in a saucepan and add the carrot, bay leaf and onion studded with the cloves. Bring nearly to the boil and then leave to rest for 20 minutes or more.
2. In another saucepan heat the butter gently. When it’s melted add the flour and mix the paste well. Continue to cook gently for another couple of minutes to stop the final sauce tasting too much of flour.
3. Remove the bay leaf, carrot and onion from the milk. Slowly add the milk to the flour and butter mixture over a medium heat, stirring all the time. The sauce will thicken. Stop when it’s just about to boil. Season.