Tosch - Sauces for All Seasons: 40 Savory Sauce Recipes from Around the World to enjoy every Month of the Year!

The starting point for a number of sauces including mornay and Cheddar cheese, this basic white mother sauce can also be served in its original form.

Servings:

Total Prep Time: 25mins

Ingredients:

• 2 cups milk
• 2 tbsp unsalted butter
• cup all-purpose flour
• 2-3 whole cloves
• 1 fresh bay leaf
• onion (peeled)
• Kosher salt
• Pinch of ground white pepper

Directions:

1.Over moderate heat, in a pan, warm the milk while occasionally stirring. Do not allow to boil; a perfect temperature is 110 degrees F.

2.In the meantime, in a separate pan, over moderate heat, melt the butter, until liquefied.

3.Using a wooden spoon, a little at a time, stir the flour into the melted butter, until you form a roux (a pale yellow paste).

4.Heat the roux for an additional 60 seconds; this will cook off the taste of raw flour. The roux should not be hot, or cold but moderately warm.

5.Using a wire whisk, gradually add the warm milk to the roux, while vigorously whisking until lump-free.

6.Using the cloves, attach the bay leaf to the onion. Add the onion to the sauce.

7.Simmer the mixture at a temperature of 180-205 degrees F for approximately 20 minutes, or until the mixture has reduced by approximately one fifth. It is important to frequently stir the sauce to avoid it scorching the pan.

8.The sauce is ready when it's velvety smooth. You may need to whisk in a drop more milk to thin the sauce out. It needs to coat the back of a spoon easily.

9.Remove the sauce from the heat.

10.Remove and discard the onion.

11.Pour the sauce through a metal mesh strainer.

12.Season the sauce with salt and a tiny pinch of white pepper, cover the pan and serve when needed.

vvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvv