all in one white sauce recipe

425ml milk this can be infused qv bechamel sauce) but must be cold
20g plain flour
40g butter
salt and freshly milled black pepper
Put the milk in a saucepan then simply add the flour and butter and bring everything gradually up to simmering point whisking continuously with a balloon whisk until the sauce has thickened and becomes smooth and glossy.
Turn the heat down to its lowest possible setting and let the sauce cook very gently for 5 minutes stirring from time to time. Meanwhile taste and add seasoning.
The golden rule here as explained earlier is to use cold milk. So ifyou want to infuse the milk pour it into a bowl and let it get completely cold before you begin.
Makes about 425ml