White sauce scares a lot of people… and me too! And this is because it can turn out lumpy and disgusting! Now, I’m no expert, but there are a number of things in the kitchen that I see as science, Pure Science: If you stick to the rules, the end result will (or should!) turn out right every time. Bread, cakes and Roux’s are in this category.
Roux’s really intrigue me, they are the basis of so many things. White Sauce, Cheese Sauce, Gravies, thickening agents for soups and stews, Choux Pastry (yes, that’s right, Croquembouche people! and Chocolate Eclairs!) I hope to play around a bit with Roux’s over the next few months.
So, my basic rules for White Sauce are:
1. Equal quantities of Butter and Flour
2. Cool milk into warm/hot Roux
3. Whisk Whisk Whisk
4. Season Season Season
This sauce was made to go over silverside and steamed potato and veges. Such a homely meal, but yum!
25g Plain Flour
Quantity of Milk (approx 1-1 1/2 cups)
1 tsp Dijon Mustard
1 tbsp Wholegrain Mustard
Pepper (white pepper if you have it)
2-3tbsp grated cheese (I used Dairy Farmers Ol‘ Bitey Cheese)
1. Measure out the butter and flour. If you have a set of scales, please use them. It makes it a lot easier to get the right quantity!
2. Slowly heat the butter and flour in a small saucepan, stirring constantly with a wooden spoon, until it comes together, keep cooking for a short while. The reason you do this is to cook the raw flour taste out. What you have just created is called a Roux.
3. Swap the wooden spoon for a whisk, and pour a small amount of milk in. Whisk Whisk Whisk. It will still be lumpy at this point. Add milk slowly and continue whisking until it becomes smooth.
4. The sauce will start to thicken. Add enough milk as necessary to achieve the consistency you desire.
5. Add the Mustards, Honey, salt, and pepper. Whisk
6. When you are ready to serve, add the grated cheese and whisk again.
7. Taste for seasoning and add more if needed.
8. Serve immediately over vegetables and silverside.