INGREDIENTS

INSTRUCTIONS

In a dry heavy sauce pan, dry roast the flour till light pinkish in
colour.
Remove and keep aside to cool.
Melt butter in the pan, add half the milk.
Mix the remaining milk in the cooled flour to form a smooth paste.
When milk comes to a boil, add paste and stir continuously.
Bring back to a boil.
Cook till the sauce is thick enough to coat the back of a spoon
thickly.
Sprinkle salt and fresh ground pepper and stir to mix well.
Use as required in individual recipes.
Making time: 20 minutes
Makes: 4 cups sauce
Shelflife: Frozen 2 weeks ( thaw to room temperature before using)
Refrigerated 1 day
Note: I have used the above method as against the traditional method
of frying the flour in the butter, since this way the consumption of
fat (butter) is reduced as also the chance of lump formation is
minimised. It is easier to handle by beginners.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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