Basic white sauce

275 ml milk – this can be infused (e.g. with garlic) but must be cold
20 g cornflour


Place the milk in a small pan, add the cornflour and, over a medium heat, bring everything gradually up to simmering point, whisking vigorously and continuously with a balloon whisk until the sauce has thickened to a smooth, rich creaminess. Then add flavourings and allow it to cook very gently for 5 minutes on the lowest possible heat.

If you are concerned that the flavourings may be too delicate and might need “empowering” with a made up low salt stock cube or white wine, thicken the sauce a little more than you usually would and then let it down with the stock (made up with only a little water) or (previously-reduced) white wine

Example flavourings

For fish (or fish pie): dill, pepper, Basic seasoning, lemon juice, reduced white wine