Easy No-Lump White Sauce
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- 14reviews
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About this recipe: I learned to make this white sauce from a top chef in London. It can be used as a base for loads of dishes. It is the easiest and the best recipe for a foolproof, lump-free sauce.
PONKIN
Ingredients
Serves: 8
- 225ml (8 fl oz) milk
- 4 tablespoons olive oil
- 2 tablespoons plain flour
Method
Prep:5min › Cook:5min › Ready in:10min
- In a small saucepan over medium heat, heat milk until warm. Do not boil.
- In a separate bowl, mix the flour and oil together, then add a small spoonful of the warmed milk at a time, whisking until the mixture is runny and smooth.
- Over medium heat, heat the entire mixture, whisking constantly. Turn off the heat at desired consistency. You can add anything to it, e.g., cheese, salt & pepper, parsley, garlic, chilli.
Tip:
You can mix the oil and flour and leave in the fridge, using it as necessary for up to 6 months.
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Reviews (14)
This is now my standard recipe for white sauce, I really like it! I mix the oil and flour in the saucepan and heat the milk in a cup in the microwave, then mix it in gradually, instead of heating the milk in the saucepan - just saves on washing up. - 09 Sep 2011
Took shortcuts. Added a small amount of warm milk to the oil and flour and then put the mixture into the saucepan rather than adding all the milk and then putting back in the pan. Was quicker and less messing about. - 01 Nov 2008
Exactly what I was looking for. I had to cater for 40 people with a cheap pasta dish. Bought 16 tins of Tuna (on offer 4 tins £3) added sweetcorn, garlic and herbs. Went down a storm ******* - 09 Jun 2011
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