| 2 cups |
Milk |
|
| 1/4 cup |
Onion |
Chopped fine |
| 5 |
Black peppercorns |
Crushed |
| 4 sprigs |
Parsley |
Fresh |
| 1 |
Bay leaf |
|
| 1 pinch |
Thyme |
Dried |
| 1 tbsp |
Butter |
|
| 1 tbsp |
Flour |
|
| 1 pinch |
Salt |
|
| |
Nutmeg |
Fresh grated - to taste |
Combine milk, onion, pepper corns, parsley, bay leaf, and thyme. Slowly heat over
medium-low
heat stirring
occasionally until warmed.
Meanwhile, melt the butter
in a saucepan and stir in
flour and cook for 1 minute.
Whisk in
warm milk mixture and pinch of salt and bring to a simmer.
Reduce heat to low and cook whisking until thickened. (About 25 minutes.)
Add more salt and Nutmeg if needed.
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