Alexanders Sauce

• 35 g (1½ oz) butter
• 35 g (1½

Knead the butter and flour or work them together with a fork or spoon until they are quite smoothly mixed. Heat the milk and, when just below boiling point, gradually whisk in the butter and flour mixture and continue until the sauce comes to the boil, by which time all the thickening must be smoothly blended into the whole. Add the chopped alexanders and the seasoning and stir.