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