Sauces make some foods more presentable, and allow deeper and richer flavours and textures. Lets start with

Basic White Sauce

Ingredients

• 50 g plain flour
• 600 ml milk
• 50 g butter

Method

Melt the butter in a pot

Sift or scatter in the flour, mix and cook for a few minutes over gentle heat

Add warmed milk, gradually stirring continuously to remove any lumps

Now add any required flavour ingredients (see below)

Allow to simmer for a few minutes until rich and creamy

Egg Sauce

Add two hard-boiled eggs that have been diced up

Cheese Sauce (Mornay)

Add 75 g grated cheese

Parsley Sauce

Add one teaspoonful of chopped parsley

Onion Sauce

Add two well boiled and then sliced up medium onions