• 10 Portions

    Plain flour 100g

    Margarine 100g

    Milk 1 ltr

    Onion 0.1

  • 50 Portions

    Plain flour 500g

    Margarine 500g

    Milk 5 ltrs

    Onion 0.5

  • 100 Portions

    Plain flour 1kg

    Margarine 1kg

    Milk 10 ltrs

    Onion 1

  1. In a heavy bottomed pan on a low heat pour in the milk and peeled onion and slowly heat the milk until it is just about to simmer
  2. In a separate heavy bottomed pan melt the margarine taking care not to over heat it
  3. Add the flour all in one go and well with a spoon, cook out for 3 minutes (this is called a roux)
  4. Remove the onion from the hot milk
  5. Stirring constantly add the hot milk one ladle at a time until blended with the roux
  6. Using a whisk, mix well to ensure a smooth thickened sauce is achieved
Key Points

Wheat, Milk