White sauce

Ingredients

• 60 g of flour
• 10 ml of Aromat
• 2.5 ml of nutmeg
• 2.5 ml of white pepper
• 2 small onions
• 8 cloves
• 9 dl of milk
• 60 g of margarine

Instructions

1. Combine the flour, aromat, nutmeg and pepper and mix into a smooth thick liquid with a little of the milk.
2. Stick the onion with the cloves, put it into a saucepan with the milk and margarine, and bring to the boil.
3. Simmer for 20 minutes.
4. Strain the milk into the flour mixture, return to the pan and bring to the boil. Simmer for 3 minutes.

Notes           

Serve as a dressing for vegetables.
To make a cheese sauce, melt 100 g of Gruyère in the sauce once cooked.
To make parsley sauce, add 45 ml of chopped parsley.

A little story

One of Papounet’s recipes.