Easy white/bechamel sauce

(Ideal for lasagne, fish pie, chicken pie and all veg etc)

1 tbl spoon butter
1 and 1/2 tbl spoon plain flour
approx 250ml semi-skimmed milk

1. melt butter on medium heat in non-stick saucepan
2. Add flour and blend with butter to form dough like ball (roux)
3. Add a little milk and turn up heat. When milk start to boil blend with dough
4. Continue to add milk a little at a time on high heat stirring continuously until you have a cream consistency (like double cream) It may take all the milk, it may not. The sauce shouldn’t taste floury.

For cheese sauce – make sauce more milky and then melt in cheese (cheddar is standard for most recipes but can add Parmesan for stronger taste)

Dairy free – you can use unsweetened soya milk instead of semi skimmed

Mushroom sauce – saute mushroom then pour white sauce over to combine. Delicious with chicken