Ingredients
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30g butter
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426ml milk
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30g flour
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Salt and pepper
Methods
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Heat the butter in a saucepan without allowing it to brown.
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Add the flour, pepper and salt and stir well. Allow to bubble for 1 minute without browning.
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Remove the pan from the heat and add the milk, stirring all the time.
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Return the pan to the heat and stir briskly until the sauce thickens.
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Cook for 2 minutes and keep covered until ready to use.
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NOTE: Beat well before use to remove any skin or lumps. The sauce should lightly coat the back of a spoon. Season after cooking if desired.
