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Making sauces can seem daunting at first but once you get an instinct for the basics you will find it is easy to create a variety of sauces that compliment many dishes. This is essentially a simple white sauce but add cheese to this and you have yourself a cheese sauce; you could add a whopping handful of parsley to make parsley sauce for your honey roasted gammon; add whisked egg to create an ideal Moussaka topping. You can infuse the milk with the likes or mace, bay leaf and onion ahead of time to really add to the flavour of the sauce; it really just depends on how special the occasion is and how far ahead you're planning. If you do have time, then infusing the milk ahead of time is well worth it.
Served here with my stuffed aubergine recipe.
Serves: 4
Prep Time: 5 minutes
Cooking Time: 5 minutes
Ingredients:
Plain flour - 30 g
Butter - 50g
Milk (full fat is best for cooking - semi will work however) - 400ml
1 Bay leaf
1/4 onion
4 peppercorns
1 teaspoon of grated Nutmeg
Method:
1). Infuse the milk: heat the milk to near boiling, add the onion, bay leaf, peppercorns and nutmeg. After this, leave the milk to infuse and strain the extra ingredients out before using in step 4.
2). Create a roux - melt the butter over a medium heat and as it starts to sizzle, add the flour.
3). Mix it thoroughly and it will form a yellow paste - this is your roux and forms the basis of your sauce.
4). Add half of your milk and mix it into the mixture, as the milk warms up it will combine with the roux.
5). Continue adding the milk until you get the thickness of sauce you desire - in the case of the stuffed aubergine you want it on the thick side.