Ingredients

• 25g x Unsalted butter.

• 25g x Plain flour

• 500m/l Milk

• 1 x Bay leaf

• 1/4 x Teaspoon grated nutmeg

• 1/4 x Teaspoon White pepper. White pepper is important for this recipe

• 1/4 x Teaspoon Salt

Preparation

For the roux, melt the butter, allow to cool a little then add the flour and continue to whisk until fully blended.

Then in a small sauce pan warm the milk almost to boil, add the bay leaf, salt, pepper and nutmeg and slowly add to the roux over a moderate heat and whisk until the sauce boils and thickens.

Continue to whisk over a moderate heat and gently simmer for around 15 minutes.

Important: The sauce will keep refrigerated for several days but do not freeze

Comments: This sauce will now give you the base for whatever derivative you create or choose.