Tonight I was asked my recipe for making white sauce. Since I was typing it up, I thought I'll post it here too. Picture coming when I make it again.
This is a light version of White Sauce or Bechamel Sauce which doesn't use butter, but uses mustard or chives to stop it from being bland glue paste :)
Serves: 2 (multiply as needed)
Makes a little more than 1/2 a cup. A 1/4 cup serve is plently to drizzle over silverside and a huge serve of vegies
Difficulty: Easy but needs watching and stirring for a couple minutes. Do not leave unattended.
- 1/2 cup non fat milk
- 2 TB of cornflour
- Add 1-2 tsp of grainy mustard
- 20g of grated reduced fat cheddar cheese *
- Optional - chopped chives or spring onion greens with or instead of mustard.
Warm milk gently on stove.
Mix cornflour with some water to make a paste (thinner than cream).
Whisk about 1/4 of the cornflour mix through the warm milk and wait about 1 minute for it to thicken. Repeat until you get to desired consistency (you won't need all the flour mix - add about 1/4 at a time).
Add grainy mustard and stir through cheese until it melts.
Note - Once flour is in the milk - do not walk away, just whisk and whisk on low heat or you can get serious lumps and burnt saucepan.
Often I add finely chopped chives or spring onion greens with or instead of mustard.
Not on Core? The total Points for this recipe is 2 pts using 50% reduced cheese, or 1 pt for a generous serve
On Core, just count the cheese for 1/2 pt using 50% reduced cheese