White sauce

White sauce (béchamel) is a handy sauce commonly used in fish pies, and lasagne, or served with vegetables like cauliflower or leeks. Made well, it’s delicious and can form the base of many meals.

1 tbsp butter
1 1/2 tbsp plain flour
1 cup milk
Salt and white pepper
pinch dry mustard

1 cup grated cheese (if making cheese sauce)

Melt butter in a saucepan, mix in flour over med heat.
Slowly whisk in milk along with salt, pepper and dry mustard. Heat, whisking continuously to form a smooth mixture, until nearly boiling.
Simmer very gently for 2 minutes to cook the sauce, stirring to prevent sticking.
Remove from heat, add cheese, warm to melt.
Makes 1 cup.