Coating Consistency White Sauce is a traditional British recipe for a classic thick white sauce made from milk thickened with a butter and flour roux that's typically used as a coating sauce to finish vegetable and fish dishes. The full recipe is presented here and I hope you enjoy this classic British version of: Coating Consistency White Sauce.
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Ingredients:
30g butter
30g 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 pan then scatter the flour over the top and stir thoroughly to form a smooth roux. Cook over gently heat, stirring constantly, for about 3 minutes (or until the mixture begins to bubble). Take off the heat at this point and gradually whisk in the liquid (make certain to whisk rapidly, or lumps will form).
Return to the hob and bring the resultant sauce to a boil, stirring constantly. When it has thickened, cook for a further 2 minutes then season to taste with salt and black pepper.
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