Basic White Sauce
Every morsel is a journey back to simpler food.
10 - 20 Mins 
Makes ½ litre 
INGREDIENTS
Metric
Imperial
- 2 tbsp Butter/margarine
- 2 tbsp SASKO CAKE WHEAT FLOUR
- 4 tbsp Butter/margarine
- 4 tbsp SASKO CAKE WHEAT FLOUR
- 500 ml Milk
- 2 tbsp Butter/margarine
- 2 tbsp SASKO CAKE WHEAT FLOUR
- 4 tbsp Butter/margarine
- 4 tbsp SASKO Cake Wheat Flour
- 17.59 fl.oz Milk
METHOD
- Put a heavy based saucepan on low-medium heat and add the butter.
- Once the butter has melted, add the SASKO Cake Wheat Flour and stir with a wooden spoon until combined.
- Continue cooking for 2 mins, stirring constantly, to ensure the SASKO Cake Wheat Flour cooks through or you will end up with the taste of raw flour in your sauce.
- Gradually add the liquid of your choice.
- Use 4tbsp butter and 4Tbsp flour and prepare as above.
- Gradually add 500ml milk, bit by bit, stirring constantly between additions to avoid the formation of lumps until the desired thickness is reached.
- If you want your sauce to be a little thinner, add a little more milk.
- Season with salt and pepper.
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