This recipe serves -4
- 1 pint or 2 1/2 cup.milk
- 1 bay leaf
- 1 onion slice
- 1 clove
- 2 springs of parsley
- 2 oz unsalted butter
- 4 tbsp flour
- salt and ground black pepper
- In a sauce pan,gently heat the milk with the bay leaf,onion,parsley until it bubbles around the edges.Cover,remove from heat and leave for 30 minutes.
- Melt the butter in a heavy pan until sizzling but not browned,stir in flour and mix well -cook for 1 to 2 minutes.Take it off the heat slowly.
- Strain in the milk ,whisking or stirring .Return to the heat and bring to boil ,stirring continuously .lower the heat and simmer for 5 minutes,stirring occasionally .Add salt and pepper.
CHEESE SAUCE: Prepare the white sauce and stir in 50 g of mozeralla or Parmesan cheese
SIMPLE WHITE SAUCE: just simply omit onion,bay leaf,parsley.
the proportions of butter and flour remains the same even if you want to increase the quantity of sauce.
All you have to do is increase the amount of milk used.
This is the key sauce used mostly in combination with pastas and lasagna.
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