As promised, this is my basic white sauce recipe, which doubles and triples beautifully just like the pancake recipe. Use this as a base for a soufflé, cheese sauce, onion sauce or use as is for with your savoury pancakes or over broccoli and cauliflower and brussel sprouts (if you need to hide them a bit like I have to for certain people). We enjoy our white sauce with quite a bit of pepper as you can see from the photo and I always use white pepper but you can substitute black if you prefer.
Salt and white pepper to taste
Pinch of dry mustard powder – optional
- In a small saucepan melt the butter over a medium heat.
- Add the flour stirring to form a roux.
- Add the milk and salt, pepper and mustard and stir until boiling and thickened.