Ingredients
50g Flour
200ml Vegetable Stock
100ml Milk
50g Butter
Method
1.Place butter on heat and melt without burning
2.Add flour and season, make to roux consistency- thick paste
3.Combine milk and stock together, add slowly making sure you keep on the move without burning
4.Add until all the stock is used then taste season and remove from heat
always remember to season sauce with salt and pepper.
little of each, remember you can always add but never take away!
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