Quick Sauces To Serve With Fish
|Milk||1⁄2 Pint (For Coating)|
|Milk||1⁄4 Pint (For Sauce)|
|White sauce||1 Cup (16 tbs) (For Soups)|
Heat the butter gently, remove from the heat and stir in the flour.
Return to the heat and cook gently for a few minutes, so that the 'roux', as the butter and flour mixture is called, does not brown.
Again remove the pan from the heat and gradually blend in the cold milk.
Bring to the boil and cook, stirring with a wooden spoon until smooth.
If any small lumps have formed whisk sharply.