Alastair Little, Richard Whittington

Italian Sauce

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Daily Mail Modern British Cookbook
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

This is very good with poached chicken or cod. For the wine, something bone-dry, like an Orvieto Classico, would be suitably Italian.

Ingredients

  • 4 shallots, thinly sliced
  • 30 g/ 1 oz butter
  • 1

Method

First make a basic béchamel: melt the butter over a gentle heat. Stir in the flour and cook to a roux for 2 minutes. Pour in the milk and simmer, stirring occasionally, for 20–30 minutes, when it should be thick and creamy and reduced to about 600 ml/ 1