Whilst the business of infusing the milk with the onion, mace etc. may sound like a bit of a palaver, it is actually this that gives this sauce its unique character. Use it for the Fish Pie in these pages( see https://sherbhert.com/a-fish-pie/ ) or for lasagne or macaroni cheese.
For 4-6 (as part of a larger meal)
600mls full fat milk
A slice of onion
A blade of mace
A few parsley stalks
8 black peppercorns
1 bay leaf
55g butter
40g plain flour
Freshly grated nutmeg
Salt and black pepper
Put the milk in a pan with the onion, mace, parsley stalks, peppercorns and bay leaf.
Set the pan over medium heat and bring the milk to the boil, then turn off the heat.
Leave the milk for 10 minutes or so to let the flavours develop and then strain it through a sieve into a jug. Discard the parsley stalks etc. left in the sieve.
Melt the butter in a clean pan over low heat, then add the flour and mix well, blending it into the butter to form a smooth paste.
Add the strained milk, raise the heat and stir constantly (use a whisk, it will help to prevent lumps forming) until the mixture thickens and starts to bubble. It should be smooth and shiny.
Reduce the heat to very low and let the sauce simmer for 2 minutes, then remove the pan from the heat.
Let it cool a little before tasting and adding salt, pepper and some freshly grated nutmeg little by little, stirring well each time until it is just perfect. The seasoning is particularly important in this recipe.
