White sauce

With cold milk

• 25 g (1 oz) butter
• 25 g (1

This plain, easily made, delicious and altogether useful sauce has given rise to a good deal of derisive comment over the years. Below are two ways of making the same sauce - one with cold milk which economizes on saucepans and a quicker way with hot milk.

Poor white sauce, it is unfair that it should have such a bad name, since properly made it is light and velvety and extremely versat