2 cups Milk
2 Tablespoons Carrot, finely chopped
2 Tablespoons Celery, finely chopped
4 Tablespoons Onion, finely chopped
4 Peppercorns
Clove
1 Bay leaf, crumbled
2 Tablespoons Butter
2 Tablespoons Flour
Grating of nutmeg
Salt to taste
Fresh, pepper to taste
In a heavy pot combine the milk, carrot, celery, onion, peppercorns, clove and bay leaf. Heat until bubbles form around edge of pot. Set aside for 5 minutes and strain. Over moderate heat, melt the butter in the saucepan.
Add the flour and stir until flour and butter are blended. Cook over moderate heat for 1 minute, stirring constantly. Add the strained milk in a slow steady stream as you stir constantly with a whisk. Switch to a wooden spoon and continue to stir as the mixture comes up to a simmer. Turn heat down and simmer for 5 to 10 minutes, stirring occasionally, until the sauce becomes smooth and thick. Season to taste with nutmeg and salt and pepper. This sauce goes with crusty macaroni…
Makes approximately 1-1/2 cups.