Ingredients
50 gm butter / margarine
5 tbs white flour
1,000 ml milk
2 bay leaves
1 medium onion, cut into half
OR
2 pods of garlic, bruised
6 black peppercorns
4 cloves
1/4 tsp freshly ground nutmeg
a pinch of salt
Preparation
Melt the butter or margarine in a thick bottomed pan over the stove. Add the flour and mix together. Cook this mixture over a gentle heat without colouring it. This mixture is referred to as a blond roux.
Add the milk to the roux a little at a time, stirring constantly with a wire whisk, keeping the mixture smooth.
When all the milk is added, add the bay leaves, onion / garlic, peppercorns, nutmeg and cloves. Return to the stove, and allow the mixture to simmer for 20 minutes. Add the salt. Strain the sauce through a sieve.
