melt a lump of butter, off the heat add plain flour and stir until it is a thick lump; add a bit of milk, stirring so you get a smooth paste, then add more milk gradually. Whisk if you need to. Cook over highish heat, stirring, until it thickens, then cook over lower heat for 3-4 mins.
Sorry no quantities as I have no idea! Just do it by eye!!! Top tip: always make the sauce thicker than you think (ie with less milk) as you can always thin it down with extra milk at the end but its hard to make it thicker iyswim. hth
1 desert spoon butter
2 - 3 desert spoons plain flour
about half pint milk (depending how thick you want it)
and some gound nut meg.
melt the butter and add flour whisking all the time so you dont get lumps over a low heat, cook for a couple of minutes and then gradually add the milk a little at a time and then the nutmeg let it bubble gently for a a couple of minutes stiring all the time, and serve.
You could also add cheese to this to make a cheese sauce.
Delia Smith - all in one
1 oz flour
1.5 oz butter
3/4 pt of Milk
All in saucepan - keep whisking until butter melted and it starts to bubble - go round the pan at that stage with a wooden spoon to ensure all of the sauce is almagamated together and then turn down and simmer for 5 mins.
(I sometimes use less than the 3/4 pt but this is pretty foolproof)