Method
1. Melt the butter in a large, heavy-based saucepan.
2. Using the wooden spoon, stir in the flour to make a roux and cook for 1-2 minutes, stirring continuously.
3. Gradually stir in ¾ of the milk, a little at a time, until the paste becomes a liquid.
4. Replace your spoon with the balloon whisk, then stir through your final quarter of milk.
5. Whisk through the Knorr Vegetable Stock Pots.
6. Bring to the boil then gently simmer for 8-10 minutes.
7. Finally, to remove any lumps, strain the sauce through a fine sieve to produce a smooth velvety texture.
