Basic White Sauce
My Nana made hers this way, I started microwaving it due to time in dinner prep. For over vegetables, corned beef. You can double the recipe for a lasagne (bechamel sauce). This is not the French way with the roux, it's a quick simple microwave version.
- 1 tablespoons Corn flour (corn starch)
- 1 pinch Salt
- 1/4 teaspoon White pepper Black works just as well, it's just an aesthetics thing.
- 1 1/4 cups Milk
- In a small dish mix some of the measured milk with cornflour to make a thinnish paste.
- Add that paste to the rest of the milk and mix well. Make sure that the jug or bowl is able to take the volume of the thickening sauce as it will rise.
- For the first time microwave on High for 2 minutes, take out and stir/whisk. You will need to then nuke for 1min, stir, nuke 1 min and stir, 2 or 3 times. You want to stop it's cooking as the sauce starts rise, about 1-2 cm higher than it was in the bowl. Add salt and pepper to taste and stir. Your plain sauce is done.
- I do mine in a large 4 cup Pyrex jug. For a cheesy white sauce add 1/4 cup of your favourite grated cheese when done, the heat should melt cheese in. For a parsley white sauce add some fresh or dried parsley, when done. Use both in the one sauce.
This can be made in a saucepan on the stove top, just keep stirring so the sauce does not stick to the bottom, keep low to med heat. Make a double mix for your lasagne adding basil and oregano. My preference is to make this first, it can sit aside in fridge until I'm ready for it. To thin the sauce add more milk, to thicken add less milk. My preference is to make sauce while dinner is cooking eg: corned beef. If sauce is finished first cover with a plate to keep warm, stir before use..