Preparation:
heat butter in a large skillet, over a low flame add the flour and whisk to make a white roux remove from heat to cool slightly scald the milk in a saucepan, over a medium flame remove from heat gradually beat the scalded milk into the roux place over a medium flame heat and stir to a boil, reduce flame to maintain a simmer impale the bay leaf to the onion with the clove add to the sauce simmer for 15-30 minutes, stirring often add hot cream season very lightly with salt, nutmeg, and white pepper strain through a chinois top with melted butter to keep a skin from forming keep warm in a bain marie serve hot or warm |
