- 40g/1½oz flour
- 40g/1½oz butter or other fat
- 290ml/½ pint milk or stock for thick sauces
- 450ml/¾pint for medium and 570ml/1 pintfor thin
- Dissolve the butter in a pan and add the flour.
- Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly.
- Cook for a minimum of 2 minutes to cook out the taste of the flour.
- Pour in approximately one-fifth of the quantity of your chosen fluid and allow to boil without stirring.
- Stir until the mixture blends smoothly, beat vigorously and add the remaining quantity of fluid as described, beating well after each addition.