A basic white sauce that can be easily adapted with the inclusion of parsley, cheese, mushrooms or onions.
Ingredients:
10 oz. (300ml) skimmed milk
1 oz. (30g) plain flour
1 oz. (30g) low fat spread
salt and freshly milled ground black pepper
Cooking Instructions:
Place the milk, low fat spread and flour into a saucepan
Warm the saucepan over a moderate heat, whisking the ingredients all the time
Bring to the boil, reduce the heat and simmer very gently for 2-3 minutes, stirring occasionally
Season with salt and pepper
For cheese sauce add 2oz. (50g) finely grated low fat cheese and half a teaspoon of French mustard at the end of simmering the white sauce
For mushroom sauce 'dry-fry' 4oz. (100g) sliced and chopped mushrooms until they are soft then add, together with 2 tsps. lemon juice, to the white sauce at the end of cooking time
For onion sauce 'dry-fry' the onions until soft adding a little water if the pan starts to stick, then add to the basic white sauce and stir
To make parsley sauce add 3 tbsps. of finely chopped parsley and 2 tbsps. of lemon juice to the basic white sauce at the end of cooking time
