Directions

Melt the butter in the pan and add the flour. Cook it for a couple of minutes until you get a beige blob and can't see any white flour left in the pan.

Add a splash of milk and combine it. Keep splashing milk in and mixing until you get a smooth paste, then you can be less careful - add bigger splashes of milk (or even all that's left.

Whisk it over a fairly high heat (you want it bubbling) for a few minutes until it's smooth and shiny

Ingredients

• 1 1/2 oz (40g) butter
• 1 1/2 oz (40g) plain flour
• 1/2 pint of milk

Variations

You don't have to use milk, this is the same principal as gravy or any other sauce: Mix the fat with the flour and cook it until the flour is coated with the fat then add milk, stock, vinegar, whatever combination - it's all good