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Method :
Melt the
butter and mix in the flour over a low heat. Allow to cook for about 2
minutes, stirring all the time. Do not let it color. Pour in all the
cold milk or stock and beat vigorously over a high heat. When it boils,
turn down the heat and boil gently for 4 minutes, beating all the time.
Season to taste.
Note: The amounts of flour and
butter can be altered for various thicknesses of sauce:
Use:
3/4 oz butter
4.5 tsp flour
3/4 pint liquid for a thin sauce;
1.5 oz butter
3
tbsp flour
3/4 pint liquid for a
medium pouring sauce;
2.25 oz butter
4.5 tbsp flour
3/4 pint liquid for a
coating sauce;
3
oz butter
6
tbsp flour
3/4 liquid for a very thick sauce (for soufflés, etc.)
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