- 500 ml milk
- 1 onion peeled
- 2 bay leaves
- 50 g light margarine
- 50 g plain flour
- Pour the milk into a small pan. Peel the onion and add to pan and the 2 bay leaves. Bring milk to just boiling point, remove from the heat, cover and leave to infuse for 15 mins.
- Meanwhile, melt the remaining margarine in a small pan. Stir in the flour and cook for 2 mins. Remove from the heat. Strain the infuse milk, then gradually mix into the roux, beating well between each addition . Return pan to the heat and cook, stirring throughout, until the sauce is tick, smooth and glossy.
- Season with salt, pepper and freshly grated nutmeg .
P.s. if the sauce is not smooth, place it in a food processor.