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600 ml
Easy
By Paul Gayler
Published 1997
This is a classic white sauce that has been enriched with cream and egg and includes Gruyère cheese.
Put the milk and onion in a pan and bring to the boil, then remove from the heat and leave to stand for 5 minutes. Melt the butter in a separate pan and stir in the flour to make a roux. Cook gently, stirring, for 2-3 minutes.
Remove the onion from the milk and add the milk to the roux a little at a time, stirring constantly. Bring slowly to the boil, then reduce the heat