Preparation:
heat butter in a large skillet, over a low flame add the flour and whisk to make a white roux remove from heat and allow to cool slightly in a saucepan, scald the milk slightly gradually beat the scalded milk into the roux heat and stir to a boil and reduce heat to a simmer impale the bay leaf to the onion with the clove add to the sauce simmer for 15-30 minutes, stirring often stir in prepared mustard add hot milk as needed to adjust the consistency season very lightly with salt, nutmeg, and white pepper strain through a chinois top with melted butter to keep a skin from forming keep warm in a bain marie or cool quickly in ice or a vented water bath and chill serve warm |
