| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sauces | 1 | Servings | |
INGREDIENTS
| 8 | oz | Butter |
| 8 | oz | Flour |
| 1 | ga | Milk |
| 1 | Onion | |
| 4 | Bay leaf | |
| 1 | pn | Kosher salt |
| 1 | pn | Nutmeg |
| 1 | pn | White pepper |
| 1 | tb | Black peppercorns |
| 1 | pn | Cayenne |
| 4 | Clove |
INSTRUCTIONS
1. Heat butter, add flour to make a roux. 2. Scald milk, gradually add to roux, whisking steadily. 3. Bring to a boil, stirring, reduce heat to a simmer. 4. cut onion in half, make a slice in each half, insert a bay leaf in each half. stick 2 cloves in each half. Add to sauce & simmer for 20 minutes, keep stirring, if too thick add more milk. 5. Season lightly. Spices should not dominate sauce. 5. remove clove & bay leaf from onion, puree sauce. 6. strain through cheesecloth or a semi - fime mesh colander. This is a thick sauce. NOTES : YIELD 1 gallon Recipe by: S.C.I. Posted to recipelu-digest Volume 01 Number 524 by CuisineArt <CuisineArt@aol.com> on Jan 14, 1998
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