Salsa Bayda (White Sauce) is a traditional Lebanese recipe for a classic white sauce of a butter and flour roux in a milk base with salt and black pepper that can be used by itself, or employed as a base for other sauces. The full recipe is presented here and I hope you enjoy this classic Lebanese version of: White Sauce (Salsa Bayda).
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Ingredients:
2 tbsp butter
2 tbsp plain flour
1/2 tsp sea salt
1/8 tsp freshly-ground black pepper
250ml milk
Method:
Melt the butter in a pan over low heat. Scatter the flour, salt and pepper over the top then stir into the butter to form a smooth roux. Continue cooking until bubbles form on the surface then take off the heat and whisk in the milk until smooth.
Return to the heat and cook until the sauce has thickened (about 2 minutes). Either serve warm as a white sauce or use as the basis for other sauces or dishes.
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