White Sauce

• 1½ oz (40 g) butter
• 1 oz (25

A sauce made from a roux is less likely to go lumpy if you use a little extra butter. It’s easier to blend in the liquid because the roux is softer. The resulting sauce will be rich and glossy.

Melt the butter in a saucepan over low heat and stir in the flour to make a smooth paste, or roux. Cook gently for 1 minute until it lightens in colour and takes on a sandy texture. Gradually pou