Australian Table
Ingredients
Method
1.Combine milk, parsley, cloves, onion and bay leaf in a saucepan. Bring to boil on medium. Remove from heat once the mixture reaches boiling point. Strain, discarding solids.
2.Heat butter in a saucepan over medium heat until melted. Stir in the flour. Cook, stirring with a wooden spoon, for 1 minute to form a roux. Don’t allow mixture to brown. Remove from heat.
3.Gradually stir in milk until smooth. Return to heat. Cook, stirring constantly, until sauce boils and thickens. Reduce heat to low and simmer for 3 minutes. Season to taste.
Bringing to the boil is also known as scalding. Hot, scalded milk can be whisked into the roux while the roux is still on the heat.
Note
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