Sick of lumpy sauce? Hate making that flour and butter roux? Here's the answer! This is the easiest version of White Sauce ever. You won’t believe it works until you try it! You will need a wire balloon whisk for this recipe and you must make sure that all ingredients are cold (or at least at room temperature) to begin with. Thanks to English food writer, Delia Smith, for discovering this all-in-one method. The following are my simplified adaptations for Basic White Sauce, along with variations for Mustard Sauce, Cheese Sauce (Mornay Sauce) and Parsley Sauce.
08Variations: Mustard Sauce Make sauce as per recipe, but use 1 ½ cups milk and ½ cup chicken stock.
09Along with the salt, add 2 teaspoons mustard powder, ¼ teaspoon onion powder and substitute a good pinch of cayenne pepper for the black pepper.
10Stir in 1 teaspoon lemon juice when sauce is completed.
11Cheese Sauce Make sauce as per recipe, but use 1 cup milk and 1 cup cream.
12Along with the salt, add a good pinch of nutmeg and substitute a good pinch of cayenne pepper for black pepper.
13At the simmering stage stir in 75g- 100g grated tasty cheese (I like a mixture of mature cheddar and parmesan).
14Stir in 1 teaspoon lemon juice when sauce is completed.
15Parsley Sauce Make sauce as per recipe, but use 1 ¾ cups milk and ¼ cup cream.
16When sauce is finished, mix in 4 tablespoons finely chopped parsley and 1 teaspoon lemon juice.