Melt the butter and stir in the flour. Cook gently for 2 or 3 minutes without burning. In a separate pan, bring the milk to the boil with all the ingredients, except for the flour and butter, and leave to stand for 5 minutes. Strain. Pour the milk into the cooked flour and butter over a low heat, stirring all the while with a whisk. Simmer gently for 20 minutes or so, whisking occasionally until you have a thick creamy sauce.
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