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Ingredients

Method

  • STEP 1

    Bring the milk to the boil in a small saucepan with the onion, bay leaf and cloves. Turn off the heat and leave to infuse for 20 mins. (This infusion process is optional, but adds a huge depth of flavour to the sauce.)

  • STEP 2

    Melt the butter in another saucepan, then add the plain flour. Stir continuously until a paste forms – this is called a roux. Continue cooking for 2 mins.

  • STEP 3

    Remove the onion, bay and cloves from the milk with a slotted spoon and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.

RECIPE TIP

SKIPPING THE INFUSING STAGE
If you are in a hurry or wish to keep the flavour of the sauce neutral, you can miss out the first step of infusing with herbs and spices.

Recipe from Good Food magazine, March 2013

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