My mum shared this recipe a few years ago... I have a feeling it is one of Delia Smith's cheats, but please don't quote me on that. For years I battled to make a bechamel sauce the traditional way, adding the milk a little at a time, for years I had little lumps in my sauce. Not any more!!!
This is what you do:-
Put 1pt milk, 50g butter and 50g plain flour in a pan. Turn the heat onto a medium heat, get out your whisk and gently whisk until you have a lovely smooth sauce. Although you are still having to stir, it is relaxed and you aren't having to mess around pouring milk whilst stirring. You can leisurely sip a glass of wine instead!!
How simple is that?
For Cheese Sauce, just take the pan off the heat and add a handful or two of cheddar.
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