Preparation:

In a heavy pot combine the milk, carrot, celery, onion, peppercorns, clove and bay leaf. Heat until bubbles form around edge of pot.

Set aside for 5 minutes and strain. Over moderate heat, melt the butter in the saucepan.

Add the flour and stir until flour and butter are blended.

Cook over moderate heat for 1 minute, stirring constantly. Add the strained milk in a slow steady stream as you stir constantly with a whisk.

Switch to a wooden spoon and continue to stir as the mixture comes up to a simmer. Turn heat down and simmer for 5 to 10 minutes, stirring occasionally, until the sauce becomes smooth and thick.

Season to taste with nutmeg ans salt and pepper.

Yields: 1 1/2 cups
Source:
Submitted by: Recipe Group Member
Date:

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