Kids’ white sauce
(at time of publication)
- 50g reduced-fat spread
- 50g plain flourall purpose flourX
- 1½ to 2 cups trim milk
- pinch salt and black pepper, to taste
1 Heat a medium heavy-based saucepan over medium. Add spread and melt until it sizzles.
2 Sprinkle over flour and whisk together until combined. Allow the mix (called a roux) to bubble and cook for about 1 minute, stirring often. Do not let the flour mix brown!
3 Add the milk slowly, about ¹/³ cup at a time, whisking the whole time so no lumps form. Every so often, use a spoon to run around the edges of the bottom of the pan as you whisk. You don’t want any of the flour mix to burn on the bottom and ruin your beautiful sauce.
4 Keep whisking until you have a smooth, creamy, thickened sauce. If you have any lumps at this stage, you can whisk like crazy or, if all else fails, strain it through a sieve.
Nutrition Info (per serve)
No nutrition information available for this recipe.
Use a pan that’s not too large – you don’t want to be stirring the spread and flour mix over a big surface area as it can burn easily.
You can freeze white sauce in portions in an ice cube tray or in old takeaway containers.
Use this sauce to make kids’ mac ‘n’ cheese
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