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Butter - 4 tbsps
All purpose flour - 4 tbsps
Full cream milk - ( Hot )750 ml
Bay leaf - 2
Black peppercorns - 3-4
Freshly ground black pepper1/2 tsp
Heat milk in a pan.
Add bay leaf and peppercorns and cook the milk on low heat for 10-15 minutes.
Strain the milk and discard the bay leaf and peppercorns.
Heat butter in a pan.
Add flour once the butter is melted and mix until it forms a smooth glossy paste.
This is called Roux.
Do not over cook the butter and flour mixture or the Roux.
Keep stirring continuously.
Add hot milk slowly and whisk continuously.
Add salt and pepper and cook the sauce on low heat until it starts to coat the back of the ladle.
Remove the pan from heat and cover it with cling film to avoid formation of skin over the sauce.
Store the sauce in an airtight container in refrigerator for up to 5 days.
Use the sauce as and when required.
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