Ref: 372
Heading: Sauces Dressings & Dips
Cuisine: French
Food Type: Meat
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
220 ml
milk
100 ml
double cream
50 g
butter unsalted
30 g
plain flour
2 cloves
1 bay leaf
1 chicken stock cube or gel pot
1/4 tsp
white pepper
Method
Step 1
Place a saucepan over a med heat, add the butter when it melts, add flour stir in until it bubbles, add cloves & bay leaf, then add milk slowly whisking all the time until all used add stock cube, then cream.
Step 2
Cook until it bubbles turn down the heat & cook & stir for 1 min .
Suggestion & Tips
This sauce is a base for many other sauces.