SHOPPING LIST: Cooking Skills: Sauces 1, Chapter 2 (White Sauce)

Butter, plain flour, whole or semi-skimmed milk, mature Cheddar, Dijon mustard, nutmeg, white or black pepper, parsley, lemon, flaked sea salt, a bay leaf, a heavy-based saucepan, a balloon whisk and a wooden spoon.

A pouring white sauce (4 portions)
[ ] 25 g butter
[ ] 25 g plain flour
[ ] 500 ml whole or semi-skimmed milk
[ ] 1 bay leaf
[ ] 1 pinch freshly grated nutmeg
[ ] 1 pinch flaked sea salt
[ ] 1 pinch white or black pepper

A thick binding sauce (about 500 ml)
[ ] 50 g butter
[ ] 50 g plain flour
[ ] 500 ml whole milk
[ ] 1 pinch freshly grated nutmeg
[ ] 1 pinch flaked sea salt

A cheese sauce (4 portions)
[ ] 40 g butter
[ ] 40 g plain flour
[ ] 500 ml whole or semi-skimmed milk
[ ] 100 g mature Cheddar, grated
[ ] 1 tsp Dijon mustard
[ ] 1 pinch freshly grated nutmeg
[ ] 1 pinch black pepper

A parsley sauce (4 portions)
[ ] 40 g butter
[ ] 40 g plain flour
[ ] 500 ml whole or semi-skimmed milk
[ ] 4 tbsp chopped fresh parsley
[ ] 1 tsp lemon juice
[ ] 1 pinch flaked sea salt
[ ] 1 pinch white or black pepper

For the experiments
[ ] Extra milk (about 500 ml)
[ ] Extra butter and flour
[ ] A sieve