Béchamel Sauce – White Sauce

Method as per Miss Gouder

Ingredients:

• 2 oz. Margarine
• 2 oz. Flour
• 1 cup Milk or meat, or vegetable stock

Method:

1. Melt Margarine over moderate heat.
2. Add the flour and stir until the mixture bubbles.
3. Add the Milk (or stock), boiling gently and keep stirring till boiling point. For about 3 minutes.
4. Remove from heat and add Salt and Pepper to taste and any additions as given below:

Savory Variations:

Anchovy sauce;

Stir in about 5 minced Anchovies,

Capers sauce;

Stir in, 1 to 2 tbsp Capers, and 1 tsp. Caper Vinegar.

Cheese sauce;

Stir in, 2 to 4 ozs. Grated Cheese and again stir over a low fire until melted.

Do not allow it to boil, and ½ tsp. Mustard can be added.

Mustard sauce;

Stir in, 1 – 2 tsp Mustard according to taste, adding 1tbsp of Vinegar for a savory taste.

Onion sauce;

Peel and chop 2 large Onions and boil in salted water about 10 min, drain and stir into sauce.

Parsley sauce;

Stir in 1 heaped tbsp. finely chopped Parsley.