Prep 5 mins
Cook 7 mins
Serve with salmon cutlets, or broiled fish of any kind.
- 1 green pepper, finely chopped
- 3 tablespoons butter
- 3 tablespoons flour
- 1⁄4 teaspoon salt
- 1 1⁄2 cups milk
- Melt the butter; add the chopped pepper; and panfry three minutes, or until the pepper is soft but not browned.
- Add the flour, salt and pepper; and mix to a smooth paste.
- Gradually add the milk; and cook and stir until the sauce thickens and reaches boiling point.