Wednesday, 9 December 2009

White sauce

Plain flour: 2 heaped table spoons
Milk: 2 cups
Oil: 2 table spoons
Butter: 1 table spoon
Freshly crushed pepper: 2 table spoons
Salt to taste
Garlic: 2 cloves crushed

Boil milk and keep it ready.

Heat pan and add oil with butter. Butter has great taste and oil has good heating temperature. Mixing them together gives both benefits.
Add freshly crushed pepper and let it splutter. Add garlic and when it starts to leave flavour.
Add sieved flour to the oil and mix it for 2 minutes till flour gets cooked.

Now slowly add milk and mix well. Keep stirring till sauce gets thickened and all the flour lumps are gone. Add salt to taste.
Tip: after adding milk, if the flour is not getting mix up and you are tired of stirring. For a quick result pour the sauce in the separate bowl. Use hand blender and give it a nice crush. You will notice the lump and hot milk slowly forms thick sauce. This will save you from stirring.

White sauce is ready.

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