- 50g onion.
- 50g carrot.
- 50g cured ham (optional).
- 30g+30g butter.
- 30g plain flour.
- 3/4 litre milk.
- pinch of nutmeg.
- salt and pepper.
In a heavy, thick bottom saucepan, sweat off the vegetables (and cured ham) cut into a mirepoix with 30g of butter. When this is done, add the rest of the butter and the flour, allow to cook whihout any coloring, for 10 to 15 minutes.
Dilute this roux with the milk that has been boiled (not boiled over!) and gently bring to the boil while stiring constantly. Add the bouquet garni and the seasoning and allow to cook very gently for 45 minutes. Stir from time to time.
When cooked, strain the sauce through a chinois and rectify the seasoning.
If the sauce is not to be used straight away, dot a few bits of butter around the surface to avoid the building of a skin.
"The destiny of nations depends on the manner in which they feed themselves."
Jean Anthelme Brillat-Savarin. The Physiology of Taste (1825)
Suitable for vegetarians, pregnant women. Contains gluten and lactose. Nut free.