White Sauce

[Stocks and Sauces]

20g/¾oz butter

20g/¾oz plain flour

a pinch of dry English mustard

290ml/½ pint creamy milk

salt and freshly ground black pepper

1. Melt the butter in a pan.

2. Add flour and mustard and stir over the heat for 1 minute. Remove the pan from the heat, pour in the milk and mix well.

3. Return to heat and stir continuously until boiling.

4. Simmer for 2-3 minutes and season with salt and pepper.