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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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One of the basic mother sauces, you can add the necessary ingredients to make Alfredo sauce or a nice Rosé. Ingredients:
1 liter milk, homogenized |
1/4 cup butter |
1 onion |
1 bay leaf |
6 cloves |
1/4 cup flour |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon nutmeg |
Directions:
1. Make an onion clouté by slitting the onion half way through; tuck the bay leaf inside the slit, then stud the onion with cloves.
2. Pour milk into a saucepan and add the onion clouté; warm over low heat.
3. In a separate pan, melt the butter (do not overcook); remove from heat and stir in the flour until it forms a ball and pulls away from the side of the pan (add more flour, if necessary).
4. Add half of the warm milk to the roux, whisking briskly to dissolve.
5. Return milk, with roux, to the saucepan.
6. Cook over low heat for about 20 minutes or until thickened.
7. Season with salt, pepper, and nutmeg.
8. If the sauce is lumpy, push it through a mesh strainer.
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