Ingredients

  • 290 milliliters whipping cream
  • 1 slice onion
  • 1 blade mace
  • 2 parsley stalks
  • 4 white peppercorns
  • 1 bay leaf
  • 30 grams butter, unsalted
  • 20 grams plain flour
  • salt & pepper

Directions

1. Scald milk with onion, mace, parsley, peppercorns and bay leaf. Remove from heat and let infuse for 10 minutes.
2. Melt 20 grams of butter, add flour and cook for 1 minute. Remove from heat. Strain milk mixture into roux. Return to heat and continue whisking until spoon coating consistency. Mount with remaining butter for a glossy shine. Season to taste with salt and pepper.

Notes
Notes:Original serves 6.
Serving Ideas:Original serves 6.


Categories
sauces, savory
Keywords
sauces, savory
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