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Basic white sauce

Basic white sauce recipe

basic white sauce




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    • 500 ml Clover Full Cream Fresh Milk
    • 50 ml cake flour
    • 50 ml Springbok Butter - Unsalted
    • 5 ml salt
    • 5 ml freshly ground black pepper
    • 10 ml Clover Fresh Cream

    Use as a topping for lasagne, cannelloni and au gratin dishes, as a binding sauce for soufflés and pasta bakes, and as a base for a cheese or onion sauce.

    White sauce can be browned under the oven grill after it is poured over food or used as a basic sauce over vegetables, chicken or fish.

    Heat butter in a heavy-based saucepan until melted.

    Add flour and make a thick paste.

    Add the milk, salt and pepper and stir continually until mixture is smooth and starts to boil.

    Remove from heat and add the cream.

    Mix well.

    White sauce variation

    Cheese sauce

    Add 250 ml grated Clover Mature Cheddar to white sauce before adding the cream.

    Mix until cheese has melted.

    More cheese and other variations of cheese can be added to taste.