How to make a white sauce
Amanda Grant, Editor of The Co-operative Food magazine shows you how to make a classic white sauce using butter, flour and milk. This sauce can then be used for a variety of dishes like lasagne and macaroni cheese. More on this recipe and others in our free Co-operative food digital magazine http://smarturl.it/WhiteSauce?IQid=youtube Also available on Apple iOS, Google Play, Amazon Kindle. You will need: 500 ml milk a few peppercorns 1 onion A bay leaf A few parsley stalks 40 g unsalted butter 40 g plain flour To add flavour to the milk, pour the milk into a pan, add a few peppercorns, a peeled and sliced onion, a bay leaf and a few parsley stalks. Place the pan over a low heat and bring up to simmering point or you can just use the milk straight from the fridge. This can take to up to 5 minutes. Take the pan off the heat and strain the flavoured milk through a sieve into a jug and clean the pan. Melt the butter gently in the clean pan without letting it brown. As soon as the butter has melted add the flour. Keep the pan over a medium heat, use a wooden spoon to stir vigorously for a few minutes to make a smooth glossy paste. It should also be paler in colour now. The French call this a ‘roux’. Add a little of the infused milk and stir vigorously. Add a little more milk and keep stirring – the sauce will go slightly thick and lumpy as it changes, but don’t be scared of this, just keep stirring. When half of the milk has been added, swap the wooden spoon for a balloon whisk. Add half of the remaining milk and whisk briskly. Add the rest of the milk and keep whisking until you have a smooth sauce. Reduce the heat to low and let the sauce simmer gently for about 5 minutes. Add other ingredients for flavour e.g. chopped parsley, grated cheese and mustard. See the latest deals in store at http://www.co-operativefood.co.uk/deals/ Visit our website to find your local store: http://www.co-operativefood.co.uk/ Food safety Always wash work surfaces, cutting boards, utensils and hands before and after preparing food and after disposal of packaging. Wash fruit and veg before use, especially if eating raw. Make sure stored poultry is properly wrapped and kept at the bottom of the fridge, at or below 5°C. Do not wash raw poultry, and use different knives for raw meat than other foods. Ensure poultry is cooked thoroughly before consuming.
Amanda Grant, Editor of The Co-operative Food magazine shows you how to make a classic white sauce using butter, flour and milk. This sauce can then be used for a variety of dishes like lasagne and macaroni cheese. More on this recipe and others in our free Co-operative food digital magazine http://smarturl.it/WhiteSauce?IQid=youtube Also available on Apple iOS, Google Play, Amazon Kindle. You will need: 500 ml milk a few peppercorns 1 onion A bay leaf A few parsley stalks 40 g unsalted butter 40 g plain flour To add flavour to the milk, pour the milk into a pan, add a few peppercorns, a peeled and sliced onion, a bay leaf and a few parsley stalks. Place the pan over a low heat and bring up to simmering point or you can just use the milk straight from the fridge. This can take to up to 5 minutes. Take the pan off the heat and strain the flavoured milk through a sieve into a jug and clean the pan. Melt the butter gently in the clean pan without letting it brown. As soon as the butter has melted add the flour. Keep the pan over a medium heat, use a wooden spoon to stir vigorously for a few minutes to make a smooth glossy paste. It should also be paler in colour now. The French call this a ‘roux’. Add a little of the infused milk and stir vigorously. Add a little more milk and keep stirring – the sauce will go slightly thick and lumpy as it changes, but don’t be scared of this, just keep stirring. When half of the milk has been added, swap the wooden spoon for a balloon whisk. Add half of the remaining milk and whisk briskly. Add the rest of the milk and keep whisking until you have a smooth sauce. Reduce the heat to low and let the sauce simmer gently for about 5 minutes. Add other ingredients for flavour e.g. chopped parsley, grated cheese and mustard. See the latest deals in store at http://www.co-operativefood.co.uk/deals/ Visit our website to find your local store: http://www.co-operativefood.co.uk/ Food safety Always wash work surfaces, cutting boards, utensils and hands before and after preparing food and after disposal of packaging. Wash fruit and veg before use, especially if eating raw. Make sure stored poultry is properly wrapped and kept at the bottom of the fridge, at or below 5°C. Do not wash raw poultry, and use different knives for raw meat than other foods. Ensure poultry is cooked thoroughly before consuming.