| Aga demonstrator Mark David demonstrates how to make the basis of a white sauce – a simple roux
Ingredients
2oz butter
Plain flour
15fl oz milk
8oz mature Cheddar cheese
Seasoning including 1tsp horseradish sauce, 1tsp wholegrain mustard, ½ teaspoon freshly grated nutmeg
Method
A good roux is the basis of a white sauce, and is simply flour and butter gently cooked together.
Melt the butter into a pan and add some flour. You do not need to measure the flour. There needs to be just enough so that it makes a lovely wet paste. If it goes to crumbly it will make the sauce lumpy, to resolve this use a whisk.
Heat for about half a minute.
Pour in the milk slowly, cook it nice and gently continuing to gently add the milk. Move it to the simmering plate to cook it on a slightly cooler heat.
Make sure that the mixture is wet enough and bring back to the boil.
Add the cheese and seasoning and pour over the broccoli or cauliflower (break into florets), pre-boiled for 3 minutes and drained for 10 minutes.
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