• 0.5 onion, sliced
  • handful fresh flat-leaf parsley stalks, chopped
  • 20 peppercorns
  • 0.5 tsp freshly grated nutmeg
  • 850 ml whole milk
  • 80 g unsalted butter
  • 40 g plain flour


  1. 1

    Put the onion, parsley stalks, peppercorns, grated nutmeg and milk in a large saucepan. Gently heat to simmering point, being careful not to let it boil, then remove from the hob and leave to infuse until the milk is cold.

  2. 2

    Strain the milk into a clean saucepan, discarding the solids, then add the butter and flour. Gradually bring to simmering point, whisking continuously to create a smooth sauce. Continue to cook for 5-10 minutes until thickened. Your base white sauce is now ready to transform into a range of other dishes.

Nutritional Details

Each serving provides
  • Energy 632kj 151kcal 8%
  • Fat 11.8g 17%
  • Saturates 7.1g 36%
  • Sugars 4.4g 5%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 557kj/133kcal

Each serving provides

64.8g carbohydrate 1.2g fibre 31.9g protein

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