Makes approx 500ml - 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 (in the bag in cold water) if frozen flat 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 (I never bother though!).
INGREDIENTS
- 50g plain flour
- 50g butter
- 500ml whole milk
- Grated Cheddar (Optional - this makes it a cheese sauce!)
METHOD
Melt the butter in a saucepan, then stir in the flour to create a roux (thick paste).
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.
If desired, add a handful of grated cheddar cheese and stir well until it is fully incorporated.
Remove from the heat and allow to cool (put it in a separate dish to speed up the cooling process. Do not put it in the fridge or freezer to try and speed up the cooling.
Once cool, split out into ziplock freezer bags. I usually freeze it flat in half portions (so two bags in this case) which should be enough for two family sized meals (e.g. lasagna, fish pie, tuna pasta bake).
HOW TO USE
When it comes to using your white sauce, you can either thaw in the bottom of the fridge over night (be sure to put the bag in a dish), or you can thaw it quite quickly by putting the bag in a dish of cold water.
Don't worry if it separates a bit as it will come back together when your dish is cooking. Use as required in your dish and enjoy!