Prep 5 mins
Cook 20 mins
One of the basic mother sauces, you can add the necessary ingredients to make Alfredo sauce or a nice Rosé.
- 1 liter milk, homogenized
- 1⁄4 cup butter
- 1 onion
- 1 bay leaf
- 6 cloves
- 1⁄4 cup flour
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon nutmeg
- Make an onion clouté by slitting the onion half way through; tuck the bay leaf inside the slit, then stud the onion with cloves.
- Pour milk into a saucepan and add the onion clouté; warm over low heat.
- In a separate pan, melt the butter (do not overcook); remove from heat and stir in the flour until it forms a ball and pulls away from the side of the pan (add more flour, if necessary).
- Add half of the warm milk to the roux, whisking briskly to dissolve.
- Return milk, with roux, to the saucepan.
- Cook over low heat for about 20 minutes or until thickened.
- Season with salt, pepper, and nutmeg.
- If the sauce is lumpy, push it through a mesh strainer.