White sauce

Flour and butter are cooked to make a roux to thicken white sauce.

Add the flour to melted butter in a saucepan over low heat Stir with a wooden spoon.

Cook the flour mixture over the heat for 1–2 minutes, without browning, to create a roux.

Remove from the heat and gradually add the milk to the roux, beating until smooth.

Return to medium heat and bring to the boil, stirring constantly. Cook until the mixture thickens and coats the back of the spoon.