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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
1 3/4 cups skim milk |
2 tablespoons carrots, finely chopped |
2 tablespoons celery, finely chopped |
4 tablespoons onions, finely chopped |
4 peppercorns |
1 whole clove |
1 bay leaf, crumbled |
Directions:
1. Heat until bubbles form around the edge of the pot. Set aside for 5 minutes. Strain.
2. Meanwhile dissolve 2 tablespoons cornstarch with 1/4 cup skim milk.
3. Return the milk to the pot and bring back to a simmer. Add the cornstarch mixture and stir constantly until the sauce thickens smoothly. Season to taste with cayenne, salt and pepper. Cool.
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