| 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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