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1
Pour milk into a saucepan.
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2
Add all other ingredients.
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3
Place pan over a medium heat, and, using a wire balloon whisk, whisk sauce constantly until butter melts.
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4
Be sure to work the whisk into the edges of the pan to incorporate all the flour.
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5
Whisk frequently until the mixture comes to a boil.
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6
Reduce heat to low and simmer for about 5 minutes, stirring occasionally, until the sauce reaches the desired consistency.
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7
Taste and add extra seasoning if required.
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8
Variations: Mustard Sauce Make sauce as per recipe, but use 1 1/2 cups milk and 1/2 cup chicken stock.
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9
Along with the salt, add 2 teaspoons mustard powder, 1/4 teaspoon onion powder and substitute a good pinch of cayenne pepper for the black pepper.
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10
Stir in 1 teaspoon lemon juice when sauce is completed.
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11
Cheese Sauce Make sauce as per recipe, but use 1 cup milk and 1 cup cream.
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12
Along with the salt, add a good pinch of nutmeg and substitute a good pinch of cayenne pepper for black pepper.
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13
At the simmering stage stir in 75g- 100g grated tasty cheese (I like a mixture of mature cheddar and parmesan).
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14
Stir in 1 teaspoon lemon juice when sauce is completed.
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15
Parsley Sauce Make sauce as per recipe, but use 1 3/4 cups milk and 1/4 cup cream.
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16
When sauce is finished, mix in 4 tablespoons finely chopped parsley and 1 teaspoon lemon juice.
