Yoghurt White Sauce
Makes 3 cups
90g butter
1/3 cup flour
2 cups milk
1 cup yoghurt
Salt
Pepper
1. Melt butter in a saucepan and stir in the flour to make a roux. Add milk to roux, gradually beating as you pour.
2. In another bowl or saucepan, place yoghurt and slowly add white sauce mixture to yoghurt continuously. Season to taste. If necessary, reheat without boiling.
Variations:
Mornay (Cheese) Sauce: Add 1-2 cups grated tasty cheddar, Gruyere, Parmesan or Swiss cheese, and a pinch of dry mustard. Simmer, stirring just until the cheese has melted
Parsley Sauce: Add 1/3 cup of finely chopped parsley and a few drops of lemon juice.
Onion Sauce: Add 1/2 – 1 cup cooked onion to taste.
Mustard Sauce: Add 3 tablespoons of Dijon mustard or your favourite mustard.