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- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 small onion studded with
2 Or 3 cloves, optional
- 1 small bay leaf
- dash dried leaf thyme, crumbled
- salt and white pepper to taste
- nutmeg, to taste
In a medium heavy saucepan, melt butter over low heat. When butter
starts to foam, add the flour all at once, mixing well with a
wooden spoon. Cook over low heat 3 to 4 minutes, stirring constantly
to incorporate and cook flour. Remove pan from heat and let stand,
up to 15 minutes.
Meanwhile, in a medium saucepan, scald milk (heating it until
just below boiling point).
Return saucepan with roux to medium-low heat. Add all of the scalded
milk at once (to avoid the formation of lumps). Simmer, stirring
gently with a wire whisk or wooden spoon. Add studded onion, bay
leaf and thyme sprig. Cook, stirring, over low heat, 15 to 20
minutes, until smooth and thickened. Strain sauce through fine-mesh
strainer. Add salt, white pepper and nutmeg to taste.
Makes about 2 cups.
From "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright.
Posted by Cathy H.
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