White Sauce

White Sauce also known as Bechamel Sauce is known as the mother of sauces in French Cuisine (Not Italian).  But it is used more in Italian dishes than French, for e.g.: Lasagne, Canneloni etc. 

Ingredients:

• Maida - 2 tbsp
• Butter - 1 tbsp
• Milk - 1/2 ltr
• Salt and Oregano for seasoning. 
• Fresh Amul Cream 

Process:

1. Melt the butter, add the Butter and mix well.
2. Take the pan off the stove and add milk slowly little by little (Don't add all the milk in one go)
3. Once there are no lumps return to the gas and stir till sauce thickens.
4. Add the seasoning.
5. Add fresh cream for a more creamier sauce. 

Tip:

1.  If you are planning to keep the sauce unattended for sometime, cover it with a wet muslin cloth so that it does not form a thick layer on top.
2. If the butter is too hot, your sauce will be yellow in colour and not white.