White Sauce

• 40g/1 1/2oz butter
• 40g/1 1/2oz plain flour
• 570ml/1 pt milk

Melt the butter in a saucepan on a low heat. Stir in the flour and cook for a couple of minutes, stirring constantly, until you have a smooth paste.

Slowly pour the milk in, stirring all the time.

Bring to the boil, stirring with a balloon whisk, until thickened.

Add flavourings/seasoning (black pepper, mustard, grated nutmeg) to taste and stir well.

Variations: For a thicker sauce use less milk, for a thinner sauce use more!

Cheese sauce- add 50-100g (2-4 oz) grated hard cheese (Parmesan, Gruyère, Cheddar etc), black pepper and grated nutmeg. Return to the heat and cook until the cheese has melted. Use in lasagne, macaroni cheese etc.

Parsley sauce - add 3 tbsp finely chopped fresh parsley, stir well.