Binding Consistency White Sauce is a traditional British recipe for a classic very thick white sauce made from milk thickened with a butter and flour roux that's typically used as a binding agent for fishcakes and croquettes. The full recipe is presented here and I hope you enjoy this classic British version of: Binding Consistency White Sauce.
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Ingredients:
60g butter
60g plain four
300ml milk (or 50:50 mix of milk and stock)
salt and freshly-ground black pepper, to taste
Method:
Melt the butter in a a pan, scatter the flour over the top then stir to combine and form a smooth roux. Cook gently for about 2 minutes, stirring constantly then gradually whisk in the liquid, beating thoroughly to prevent the formation of lumps. Bring the mixture to a boil, stirring all the time then cook until thickened then cook for 2 minutes more.
Season to taste with salt and black pepper. This very thick sauce is typically used as a binding agent for mixtures such as croquettes.