40g/1 1/2oz butter
40g/1 1/2oz plain flour
570ml/1 pt milk
Melt the butter in a saucepan on a low heat. Stir in the flour and cook for a couple of minutes, stirring constantly, until you have a smooth paste.

Slowly pour the milk in, stirring all the time.

Bring to the boil, stirring with a balloon whisk, until thickened.

Add flavourings/seasoning (black pepper, mustard, grated nutmeg) to taste and stir well.

Variations: For a thicker sauce use less milk, for a thinner sauce use more!

Cheese sauce- add 50-100g (2-4 oz) grated hard cheese (Parmesan, Gruyère, Cheddar etc), black pepper and grated nutmeg. Return to the heat and cook until the cheese has melted. Use in lasagne, macaroni cheese etc.