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White Sauce

50g butter
50g plain flour
450ml milk
2 eggs, beaten
Cheese

Make a roux from the butter and flour. Heat the milk until not quite boiling, then stir in rough and cheese.

Add egg last as the mixture is cooling.

This entry was posted on Sunday, May 25th, 2008 at 7:39 pm by Damien and is filed under Soups, Stocks and Sauces. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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