Fat Free White Sauce
This is an easy and mess-free way to make white sauce. The added bonus is there is no butter added making this sauce a creamy white colour. Use this sauce as a base for many other variations with a few listed here.
Ingredients
- 250 ml low-fat milk, cold
- 1 tablespoon plain flour
- 2 tablespoons cornflour
- salt
- Pepper
Instructions
- In a bowl, add in the milk, plain flour and cornflour. Whisk together.
- Cook in the microwave for 3 minutes in 30 second blasts, stirring after every 30 seconds.
- Season with salt & pepper to taste.
Notes
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Adjust the thickness of the sauce by adding or removing both flour and cornflour.
- For thin white sauce (as used in cream soups), follow the instructions above, but use 2 teaspoons of flour and 1 tablespoon of cornflour.
- For thick white sauce (as used in soufflés), follow the instructions above, but use 1.5 tablespoons of flour and 3 tablespoons of cornflour.
- For heavy white sauce (as used as a binder for croquettes), follow the instructions above, but use 2 tablespoons of flour and 4 tablespoons of cornflour.
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This recipe can be used as a base for other sauces.
- For a Bechemel Sauce, add 1 bayleaf and 1/2 onion (peeled) studded with 2 cloves to the milk only. Put in microwave for 1.5 minutes but in 30 second blasts. Allow to milk to cool with the flavours infused. Once completely cooled, remove the onion with cloves and bayleaf. Make the rest of the recipe as above.
- For a Cheese Sauce, add 1/4 cup grated tasty cheese and 1/4 cup grated parmesan cheese once the basic white sauce is made. Cook in the microwave for an additional 30 seconds or until all ingredients are blended.
- For a Mustard Sauce, add 1.5-2 tablespoons prepared mustard and a dash of Worcestershire Sauce (this variation is NOT vegetarian).
- For a Parsley Sauce, add 2 teaspoons of fresh chopped parsley to the white sauce. Cook in microwave for 1 minute longer in 30 second blasts.