Ideal Complement For Roast Meal – 2 Sauces and 3 Vegetables
Earlier posts showed how to cook roast chicken and roast potatoes here are 2 sauces and 3 vegetables to make a complete dish.
White Sauce
Bechamel or white sauce is a French and Italian classic sauce which can be used
- in dishes such as lasagne, souffle, moussaka or cauliflower cheese
- a base for other sauces such as mustard sauce
- a coating to jazz up vegetables such as cauliflower
Classic french sauce may sound intimidating but it’s simple to cook and here’s how
Ingredients
3 oz butter
2 oz all-purpose flour (plain flour)
1¼ pint milk
put the pan on a medium heat
melt the butter in the pan
when the butter has melted add the flour
stir well to ensure flour and butter are completely blended and, as far as possible, no lumps
let the mixture bubble on heat to cook flour for a couple of minutes or so
add a little milk (about 1 fl oz)
stir well to completely mix in
mixture will change to have a sort of fluffy consistency
continue adding milk a little at a time and stirring to completely blend mixture
after about 7 fl oz the text of mixture will change so it looks like a thick liquid
now you can add milk in larger amounts (3 to 5 floz)
continue to stir well each time you add milk to ensure sauce is completely mixed
by the time all milk has been added the sauce will be a thin liquid
keep on heat, stirring regularly until sauce begins to bubble and flour cooks
as the flour cooks the source will thicken
add salt and pepper to taste
the sauce should be cooked after simmering for about 10 minutes but the best guide is when it tastes cooked instead of ‘floury’
You can leave the sauce to cool and reheat later adding more milk if you think it’s to thick. This can be useful if you’re going to use sauce as part of larger meal.