This white sauce can be used as it is, as a béchamel sauce for lasagne or as a creamy sauce for pasta. You could even use it to pour over your favourite meat substitute, for an easy midweek dinner. Keeping a batch in your fridge can be super handy for last-minute dinners.
Per 100g
Calories 102, Fat 7.2g, Saturates 1.3g, Carbohydrate 6.9g, Sugars 0.2g, Fibre 0.5g, Protein 2.8g, Salt 0.28g
Melt the butter in a saucepan.
Add the plain flour to the butter.
Stir continuously with a spatula until a paste forms – this is called a roux. Continue cooking for 2 minutes on a medium-low heat.
Gradually add the milk to the pan, whilst whisking continuously to avoid any lumps forming.
Add the mustard and stir through.
Season with the salt and pepper, to taste.
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