Freezer Stash White Sauce

Makes approx 550ml - double the recipe if you have the freezer space!

White sauce (or Béchamel sauce) is such a winner to have in the freezer. It defrosts quite quickly if frozen flat (in the bag in cold water) and allows you to make amazing meals like lasagna and fish pie, fully from scratch without having to do everything at once.

If you want to add a little extra flavour you can simmer the milk with 1 halved onion, studded with 1 bay leaf and 2 cloves, then turn off the heat and allow to infuse for 20 mins (truth be told, I never bother though!).

INGREDIENTS

- 50g plain flour

- 50g butter

- 500ml whole milk

- Handful Grated Cheddar (Optional - this makes it a cheese sauce!)

METHOD

1. Melt the butter in a saucepan, then stir in the flour to create a roux (thick paste).

2. Add a little milk and use a whisk to stir it in, then gradually continue adding the milk. It will be quite loose as you add the milk, but if you keep it on the heat and continue stirring it will gradually thicken up.

3. If desired, add a handful of grated cheddar cheese and stir well until it is fully incorporated.

4. Remove from the heat and allow to cool (put it in a large flat dish to speed up the cooling process and stir regularly). Do not put it in the fridge or freezer to try and cool it faster.

5. Once cool, split out into resealable freezer bags. I usually freeze it flat in half portions (so two bags in this case) which should be enough for two separate family-sized meals (e.g. lasagna, fish pie, tuna pasta bake).

HOW TO USE

When using your white sauce, you can either thaw it in the bottom of the fridge overnight (be sure to put the bag in a dish), or you can thaw it quite quickly by placing the bag in a dish of cold water.

Don't worry if it separates a bit; it will come back together when your dish is cooking. Use as required in your dish and enjoy!