Thursday, 24 February 2011
White Sauce
I taught myself how to make a white sauce, almost by accident, and, perhaps because simple things are said to please simple minds, I always take great pleasure in making one. Watching this video is no less enjoyable.
PS: I use milk straight from the fridge and have never had a problem with lumps.
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2 comments:
What would you use this with[besides fish] and what would you season it with?
I use it, with cheese added, as topping for lasagne, I don't put any in the layers, just on top, and in fish pie. It's also used in au gratin dishes and goes nicely with celeriac and cauliflower. I like it seasoned with nutmeg or black pepper.
Made thinner, with poaching stock instead of milk, and with capers it makes a nice sauce for boiled ham or lamb (in the absence of mutton).
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