| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
June 1991 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Minced onion |
| 3 |
tb |
Unsalted butter |
| 1/4 |
c |
All-purpose flour |
| 3 |
c |
Milk |
| 1/4 |
ts |
Salt |
|
|
White pepper to taste |
INSTRUCTIONS
In a sauce pan cook the onion in the butter over moderately low heat,
stirring, until it is softened. Stir in the flour and cook the roux,
stirring, for 3 minutes. Add the milk in a stream, whisking vigorously
until the mixture is thick and smooth, add the salt and the white
pepper, and simmer the sauce for 10 to 15 minutes, or until it is
thickened to the desired consistency. Strain the sauce through a fine
sieve into a bowl and cover the surface with a buttered round of wax
paper to prevent a skin from forming.
Makes about 2 1/4 cups.
Gourmet June 1991
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Converted by MM_Buster v2.0l.
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