2 ½ cups/ 600 ml/ 1 pt milk
1 small onion, peeled.
1 small carrot, peeled and sliced.
1 bay leaf
6 slightly crushed peppercorn
1 blace mace
1 stalk parsley
3 tbsp/ 40g/ 1 ½ oz butter
6 tbsp/ 40g/ 1 ½ oz flour
Salt and white pepper.
Make about 3 ¼ cups/900 ml/ 1 ½ pts.
1-Pour milk into a saucepan. Add the onion cut into quarters with 2 slices of carrot, bay leaf,
peppercorns, mace and parsley stalk.
2-Cover and allow to heat on a low heat without boiling for about 10 minutes. Remove from the
heat and allow to infuse for a further 10 minutes, covered.
3-Make a roux (a blend of butter and flour) by melting the butter in a saucepan. Do not allow the
butter to brown. Add the flour and stir well over a medium heat.
4-Gradually add the strained milk and stir briskly or whisk until a smooth creamy sauce is made,
season to taste.
1 small onion, peeled.
1 small carrot, peeled and sliced.
1 bay leaf
6 slightly crushed peppercorn
1 blace mace
1 stalk parsley
3 tbsp/ 40g/ 1 ½ oz butter
6 tbsp/ 40g/ 1 ½ oz flour
Salt and white pepper.
Make about 3 ¼ cups/900 ml/ 1 ½ pts.
1-Pour milk into a saucepan. Add the onion cut into quarters with 2 slices of carrot, bay leaf,
peppercorns, mace and parsley stalk.
2-Cover and allow to heat on a low heat without boiling for about 10 minutes. Remove from the
heat and allow to infuse for a further 10 minutes, covered.
3-Make a roux (a blend of butter and flour) by melting the butter in a saucepan. Do not allow the
butter to brown. Add the flour and stir well over a medium heat.
4-Gradually add the strained milk and stir briskly or whisk until a smooth creamy sauce is made,
season to taste.
