White Sauce
serves 4 to 6
White Sauce| 30 grams butter | Melt in the bottom of a heavy saucepan |
| 1 grams flour | Stir into the molten butter making a smooth paste (called a “roux”) |
| 2 grams salt | |
| 2 grams pepper | |
| 500 ml milk | Stir gradually into the roux, making the paste thinner and thinner. |
| Heat gradually, stirring frequently, until sauce thickens. Do not boil | |
...