Skip to content

Beta This app is in Beta Testing

Plain White Sauce

No ratings yet

Ingredients 8 ingredients

  1. a dessertspoonful of sifted flour
  2. Pepper
  3. a teacupful of cold milk
  4. White sauce
  5. a dessertspoonful of butter
  6. Must
  7. Salt
  8. Roux
Contains GlutenMilk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Bell pepper High in vitamin C · High in protein · Source of vitamin B6

    High in vitamin C · 83 mg per 100 g, 103% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in protein · 1.7 g per 100 g, 25% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g

    • Vitamin B6 contributes to normal cysteine synthesis.
    • Vitamin B6 contributes to normal energy-yielding metabolism.
    • Vitamin B6 contributes to normal functioning of the nervous system.
    7 more authorised claims
    • Vitamin B6 contributes to normal homocysteine metabolism.
    • Vitamin B6 contributes to normal protein and glycogen metabolism.
    • Vitamin B6 contributes to normal psychological function.
    • Vitamin B6 contributes to normal red blood cell formation.
    • Vitamin B6 contributes to the normal function of the immune system.
    • Vitamin B6 contributes to the reduction of tiredness and fatigue.
    • Vitamin B6 contributes to the regulation of hormonal activity.

    Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

    Nutrients per 100 g of “Pepper, banana, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Put a dessertspoonful of butter in a saucepan, and when it bubbles add a dessertspoonful of sifted flour or cornflour.
  2. Stir continually for five minutes over the fire with a wooden spoon.
  3. Draw to one side and add very slowly, still stirring, a teacupful of cold milk.
  4. Heat again and season with salt and pepper.
  5. A richer sauce is made by adding more butter in very small pieces, one at a time, after the milk has boiled.
  6. Any required flavouring can be added.
  7. ‘The sauce should cook for at least ten minutes.
  8. “Tiny pieces of butter sprinkled over the sauce when finished will prevent a skin from forming.
  9. Cooked roux (p.
  10. 26) can be used.
  11. This sauce can also be made by pouring into hot milk cornflour which has been mixed absolutely smooth with a little cold milk.
  12. Many people will find this will be the safest way.
  13. Butter is added in small pieces, and the mixture is boiled for at least ten minutes.
  14. White sauce is all the better for longer slow cooking.
  15. Sliced vegetables will improve its flavour.
  16. When they are used, the sauce must be strained before serving.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Sieve