- 500ml milk
- 1 bay leaf
- 1 thick slice of onion
- 1 blade of mace or some grated nutmeg
- 40g butter
- 40g flour
- Salt and pepper to taste
- Put the milk in the saucepan with the onion, bay leaf and mace. Heat gently until just before boiling and set aside for about 30mins. This will let the flavours really infuse the milk. Then strain and dispose of the residue.
- Melt the butter again over a low heat and add the flour. It is quite important to gave a heavy based pan or use the heaviest saucepan you have. Stir vigorously or whisk until you have the consistency of a smooth paste but make sure it does not colour.
- Slowly stir in your flavoured milk and keep stirring so lumps do not form. Do this for about 3-5mins until you get the desired consistency. Season to taste.
Note: This sauce is incredibly versatile and I have had a few tries of different flavouring ingredients, such as mustard, saffron, herbs, even chilli and garlic. In the photo I have used it to top a lasagna with some cheese and herbs.
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