Equipment
Small saucepan
Balloon whisk
or Fork or silicone whisk
Ingredients
4 servings
Main
- 275 ml milk, cold
- 20 g plain flour
- 1 g salt
- ½ g black pepper, freshly milled
Nutrition (per serving)
60
Calories
3g
Protein
7g
Carbs
2g
Fat
0g
Fiber
3g
Sugar
127mg
Sodium
Method
01
Mix the cold milk and plain flour in a small saucepan until the flour is fully incorporated.
02
Place the saucepan over medium heat and whisk continuously as the mixture heats and begins to simmer.
03
Continue whisking until the sauce thickens into a smooth and creamy consistency.
Look for: Sauce coats the back of a spoon and has no visible lumps.Feel: Noticeable resistance when whisking.
04
Add salt and pepper to taste, then reduce heat to the lowest setting.
05
Allow the sauce to cook very gently for 2 minutes to ensure the flour is fully cooked through.
2m
Chef's Notes
- Ensure the milk is cold when mixing with the flour; this helps prevent lumps from forming.
- Constant whisking is crucial, especially as the sauce heats, to achieve a smooth texture and prevent scorching on the bottom of the pan.
- For an even smoother sauce, you can strain it through a fine-mesh sieve after cooking, though this is often unnecessary if whisked properly.
- This sauce is a blank canvas; consider adding nutmeg, a pinch of cayenne, or finely chopped herbs for added flavor complexity.
Storage
Refrigerator: 72 hours — Store in an airtight container with plastic wrap pressed against the surface to prevent a skin from forming.
Reheating: Reheat in a saucepan over low heat, whisking in a splash of milk to restore consistency.
