Simple White Sauce
Milk - 600 milliliters/1 pint
Butter - 15 grams/1/2 ounce
Salt - to taste
Freshly ground black pepper -to taste
1. In a bowl, mix the cornflour (cornstarch) to a paste with a little of the milk.
2. In a saucepan, heat the rest of the milk, then stir into the paste.
3. Pour it back into the rinsed-out saucepan and bring to the boil, stirring constantly.
4. Gently boil until thick, then take away from the heat and stir in the butter and salt and pepper.
5. TO STORE BY FREEZING: Pour into a rigid container. Seal the container, label it and freeze.
4. TO USE A FROZEN SAUCE: Reheat from frozen in the top of a double boiler, stirring constantly. Use as required.