Heat 6-7 dl milk with a few slices of onion, bay leaves, and peppercorns. Then strain the milk and discard the bay leaves, onion, and peppercorns.
Melt 100 g butter, add an equal amount of flour, and stir vigorously to avoid lumps.
Slowly add the milk while stirring to avoid lumps. Bring to a boil while stirring to prevent lumps. Heat the sauce to the boiling point—just before it boils, it will thicken. Season with salt, white pepper, and nutmeg to taste.
Ingredients
- 6-7 dl milk
- 100 g butter
- 100 g flour
- A few slices of onion
- 1-2 bay leaves
- 5-6 peppercorns
- White pepper
- Salt
- Nutmeg
Instructions
Heat the milk with the onion slices, bay leaves, and peppercorns. Strain the milk and discard the bay leaves, onion, and peppercorns.
Melt the butter in a saucepan. Add the flour and stir vigorously to avoid lumps.
Add the warm milk slowly while stirring constantly to avoid lumps.
Bring to a boil while stirring. The sauce will thicken just before it boils.
Season to taste with salt, white pepper, and freshly grated nutmeg.
Notes
For a quicker version: skip heating the milk with aromatics, and use onion powder and white pepper directly in the sauce instead.