is better than the icing on the cake, these dessert sauces will be in
high demand. Pour them over pudding or soak them up with stollen - no
matter how full you are, you will somehow find room for more.
My white sauce always turns out lumpy.
What am I doing wrong ?
White sauces are made by thickening liquid with a roux, which is flour
and fat cooked together into a paste. Slowly add well-sifted cake flour
to butter or oil over low heat and stir constantly for a few minutes,
until the smell of raw flour lessens. Gradually add warmed milk,
stirring vigorously; the roux will swell and thicken, then it will thin
out. After adding all the milk, cook the white sauce for 5-8 minutes,
whisking frequently. If it's still lumpy, strain through a coarse sieve,
or pour it into a bowl and whisk hard until smooth. Don't simmer a white
sauce for too long, or the milk sugars will caramelize and darken the
sauce to off-white.