Base Sauce

Base White Sauce

Cook this in a pan, preferably one with a heavy bottom. This can be stored in the gastronorm in the fridge though ready for use.

Prep Time

5 min

Cook Time

15 min

Servings

4 litres

Container

1/3 GN 150mm

Ingredients

200g butter
or olive oil to make it dF
200g plain flour
4 litres whole milk
or dF milk (soya, oat, etc)
4 tsp salt
1 tsp white pepper
1 tsp nutmeg
or whatever looks about right
2 bay leaves

Instructions

1

In a large, heavy-bottomed saucepan, melt the butter over medium-low heat. Don't let it brown.

2-3 mins
2

Add flour to the melted butter and whisk constantly to form a roux. Cook for 2-3 minutes to eliminate the raw flour taste.

2-3 mins
3

Gradually add the milk, whisking constantly to prevent lumps. Start with just a splash, whisking until smooth, then add more gradually.

5-8 mins
4

Add bay leaves, salt, white pepper, and nutmeg. Continue whisking and bring to a gentle simmer.
5

Reduce heat to low and simmer gently for 10-15 minutes, whisking occasionally, until the sauce coats the back of a spoon.

10-15 mins
6

Remove bay leaves and taste for seasoning. Adjust salt and pepper as needed.
7

Strain through a fine mesh sieve if you want a perfectly smooth sauce, or leave as is for a rustic texture.
8

Transfer to your 1/3 GN container. Press plastic wrap directly onto the surface to prevent a skin forming.

Tips

• Use room temperature milk to prevent the sauce from seizing
• If lumps form, use an immersion blender or strain the sauce
• Whisk constantly during the first few minutes to prevent sticking
• The sauce should coat the back of a spoon when ready
• Make a double batch - it freezes brilliantly in portions

Storage

Store covered in fridge for up to 5 days. Freeze in portions for up to 3 months. Reheat gently, whisking in a splash of milk if needed to restore consistency.

Variations