Roux/white sauce

• 40g butter or other fat
• 40g flour and one of
• 290ml milk or stock for thick sauces
• 450ml for medium
• 570ml for thin
• salt and white pepper to taste

Gently melt butter over a low heat

Mix in flour and cook until the nutty smell fades

adding the milk a bit at a time, stirring constantly

ensure the roux is smooth before adding more milk

cook over low heat stirring until the sauce thickens

add a pinch of salt and white pepper to taste