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White Sauce for Lasagne

A whisk in a saucepan of creamy white sauce
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5 from 3 reviews

The key is to keep whisking and remember to cook out the flour and butter at the start to avoid a floury taste.

Ingredients

Scale
  • 50g butter
  • 50g flour
  • 500ml milk
  • Salt
  • Pepper
  • Pinch of nutmeg (optional)

Instructions

  1. Melt the butter in a pan over medium heat. Once melted, add the flour and whisk together. Whisk for a few minutes whilst it bubbles, to cook out the flour. Then add the milk bit by bit, whisking until smooth between each addition. 
  2. Once the milk is fully added, keep stirring until you reach your desired consistency. You want it thick and glossy but not stiff. Season well with salt, pepper and nutmeg.

Equipment

Notes

If I want a thinner sauce, I tend to add more milk bit by bit at the end until I reach the consistency I'm happy with

Find it online: https://desertislanddishes.co/white-sauce-for-lasagne/