White Sauce

• ½ pint (3 dl) milk
• ½ onion, stuck with a clove

Measure the milk into a saucepan and add the onion and bay leaf. Bring almost to the boil, then draw off the heat, cover with a lid and leave to infuse for 5–10 minutes.

Melt the butter or margarine in a saucepan over low heat and stir in the flour. This is called a ‘roux’. Cook the roux gently for a further minute or so, until it lightens in colour and takes on a grainy texture. Do not