Basic white sauce

Ingredients

(Makes 1 Litre)

• 3 tablespoons polyunsaturated margarine
• 4 tablespoons plain flour
• 1 litre reduced fat milk
• Pinch of nutmeg
• Cracked pepper to taste

Method

1. Melt the margarine in a small saucepan and stir in the flour. Cook, stirring continuously, for 1 minute, until the mixture forms a smooth ‘roux’ (see notes below).

2. Remove the pan from the heat and allow to cool slightly.

3. Gradually pour in the milk, whisking constantly.

4. Return the pan to the heat and bring to the boil, still stirring or whisking.

5. Reduce the heat and simmer the white sauce gently for 2 minutes, stirring occasionally, until it is smooth and thick.

6. Add nutmeg and season with pepper.

Notes

A roux is a mixture of butter and flour, cooked until bubbly.

This recipe can be used in:

– Lasagnas

– Creamy vegetable pasta sauces

– Macaroni Cheese

– Vegetable Pies

– Tuna Bakes

Nutrition Information