This basic white sauce is so useful - for lasagne, macaroni cheese, fish pie etc. I cannot claim credit for the method - Delia Smith should take that, for her all in one method. No more lumpy white sauce for me. I find it works a treat, if you keep a close eye on it. I can be vegan, if made with plant milk.
Makes 600ml white sauce
600ml cold whole or plant milk
1 tbsp vegetable or light olive oil
50g/2 heaped dessertspoons plain flour
Ideally in a non-stick pan, add all the ingredients and whisk with a silicone whisk (as you can see, my old non-stick pan has been scratched by using a metal whisk over the last few years) to break up any lumps of flour.
Heat over a medium heat, stirring constantly with a silicone spatula to stop forming into lumps on the bottom of the pan.
After a minute or so you should start to notice the sauce start to thicken. Keep stirring. Once it begins to bubble, turn the heat down the lowest and keep stirring until it is smooth and glossy.
If adding anything else (cheese, nutmeg, or garlic etc) add it now and stir in well.
Use immediately, or keep over a low heat and stir regularly to stop a skin from forming.
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