Print FriendlyWhat You'll Need
- 25g butter
- 25g flour
- 250mls milk
Equipment
- Saucepan
- Whisk / wooden spoon
- Weighing scales / measuring spoons
- Measuring jug
How to Do It
Making the Sauce
- 1Melt the butter over a medium heat.
- 2Stir in the flour and cook for 1 minute.
- 3Gradually whisk in the liquid, little by little until it disappears.
This is called gelatinisation – the starch grains swell, burst and absorb the liquid to make a thick sauce.
This sauce is perfect for a lasagna, a pasta dish or for adding chicken and vegetables to.
