Yield: 1 servings
Measure | Ingredient |
---|---|
2 cups | Milk |
2 tablespoons | Carrot,finely chopped |
2 tablespoons | Celery,finely chopped |
4 tablespoons | Onion,finely chopped |
4 \N | Peppercorns |
\N \N | Clove |
\N \N | This Sauce Goes With Crusty Macaroni... |
1 \N | Bay leaf,crumbled |
2 tablespoons | Butter |
2 tablespoons | Flour |
\N \N | Grating of nutmeg |
\N \N | Salt to taste |
\N \N | Fresh,pepper to taste |
In a heavy pot combine the
milk,carrot,celery,onion,peppercorns,clove and bay leaf.Heat until bubbles form around edge of pot.Set aside for 5 minutes and strain.
Over moderate heat,melt the butter in the saucepan.Add the flour and stir until flour and butter are blended.Cook over moderate heat for 1 minute,stirring constantly.Add the strained milk in a slow steady stream as you stir constantly with a whisk.Switch to a wooden spoon and continue to stir as the mixture comes up to a simmer.Turn heat down and simmer for 5 to 10 minutes,stirring occasionally,until the sauce becomes smooth and thick.Season to taste with nutmeg ans salt and pepper.Makes approximately 1½ cups....