Recipe type: Sauce
Serves: 2 Cups
- 2 cups milk
- ½ onion
- 1 small bay leaf
- salt, pepper, cayenne
- thyme, nutmeg
- 3 tbsp. (45 gr.) butter
- 3 tbsp. (35 gr.) flour
- ½ cup heavy cream (optional)
- Scald the milk with the onion, bay leaf, thyme, salt, pepper, cayenne, a grate of nutmeg.
- Simmer a few minutes to give flavor to the milk, watching it so that it does not overflow.
- In another saucepan make a roux blanc or blond with the butter and flour.
- Cool the roux by dipping the pan in a bowl of cold water.
- Pour the hot milk (strained through a chinois) all at once.
- Bring to a boil stirring with a wire whisk.
- Cook a few minutes, adding the cream at the end.
- More hot milk can be added to bring sauce to desired consistency or sauce can be boiled longer to make it thicker.
- If the sauce is not used immediately, rub the surface with butter to avoid the formation of a skin.
- Can be kept a few days in the refrigerator.