Heat up all the milk to near boiling point in one pan. Melt butter in another pan, and mix in an equal weight of plain flour. Cook on a low heat for a couple of minutes. Dump all the butter and flour into the milk, and stir constantly while over a very low heat until you are just short of the desired thickness of sauce. A whisk can be used if there are any persistant lumps.
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Date: 2005-01-31 02:08 pm (UTC)