Creamy White Sauce Recipe

I know packet sauces save us a whole lot of time but if we think about it, we still need to add milk, sometimes cheese and still have to boil and simmer.

If we took our time to make our own sauces, play around with herbs and experiment, we may come up with someone unique, preservative free, packed full of natural flavours and we will enjoy far much more than the shop bought products that are synthesised.

Today I am sharing with you my homemade creamy cheese sauce to go with anything; from chicken to pastas, mushrooms and or potato bakes. All you need is to twist and tweak a bit by adding white wine, or some crushed garlic or some nutmeg sprinkling omit flour and add cream or put both.

All you need is:

50g butter
60g plain flour
300ml milk
100 ml white wine (if using)
400mls double cream (which can be used as a substitute to flour)
Salt and pepper to taste (optional)
Freshly milled nutmeg
50g cheese (cheddar or Gruyere is fine) grated

Put butter in a pan and melt, add flour and mix thoroughly ensuring mixture is lump free
Remove pan from heat and gradually add milk whilst stirring every time
Add the cheese and mix

All done

If you decide to go for the wine option
 You will need to melt your 1tbs butter, add milk and bring to boil, add cream and then wine then grate in the cheeses.

Job done