White Base Sauce
A delicious white sauce recipe and a great way to use up leftover milk. Great as a sauce to go with vegetables or chicken, even better in a lasagne.
Makes about two litres.
Ingredients
320 grams onions
320 grams leeks
1 tablespoon olive oil
60 grams unsalted butter (or olive oil)
120 grams plain flour
1.6 litres milk (oat or dairy are fine)
Method
Peel and roughly chop the onions.
Trim, wash and slice the leeks.
Place a pan large enough to hold all the ingredients on a medium heat with the oil and butter.
Add the vegetables and cook with the lid on for 30 minutes or until the vegetables are softened and lightly coloured, stirring every so often.
Tip in the flour and stir it into the buttery veg until well mixed.
Add one cup of milk to the pan, stirring until completely incorporated.
Add the second cup and repeat.
Pour in the remaining milk and bring to the boil, stirring continuously.
Reduce the heat to low and cook for 20 minutes or until thickened, stirring regularly.
Carefully pour the sauce into a clean pan, leaving behind any burnt bits that are stuck to the bottom, and whiz with a stick blender until smooth.
Season to taste with salt and pepper.
Recipe provided by the Tesco Community Cookery School with Jamie Oliver.
