About this recipe:This sauce is very near to a classic white sauce, a little less rich, and since it is thickened with cornflour, it is gluten free, so you can substitute it in dishes when you prefer not to use wheat.
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Method Prep:15min › Cook:5min › Ready in:20min
Stir a few tablespoons of the milk into the cornflour in a small jug; set aside.
Pour the remaining milk into a heavy-based saucepan and add the onion, bay leaf, peppercorns and nutmeg. Bring just to the boil over a moderate heat, then remove from the heat, cover and set aside to infuse for 10 minutes. Strain the flavoured milk and return it to the saucepan.
Whisk a few tablespoons of the warm infused milk into the cornflour mixture, and add this mixture to the saucepan. Bring to the boil, stirring until the sauce thickens, and simmer for 2 minutes.
Taste and add salt and pepper (use white pepper if you prefer to avoid black specks in the sauce). Serve or use immediately.