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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Easy / Number of Servings: 4 |
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Directions: Combine the milk, herbs, garlic, peppercors and bay leaf in a small saucepan.
Bring to a simmer. Remove the pan from the heat and let cool to almost room temperature. Strain and discard the solids.
Meanwhile, melt the butter in a small skillet over medium heat. Add the flour, whisking constantly. When the mixture starts to bubble, reduce heat to low and cook until the sauce becomes grainuy and starts to smell toasty, about 1-2 minutes.
Let the roux cool slightly, then slowly begin whisking in about 1 1/2 cups of the milk mixture. Simmer until the sauce is thickened and has lost it's raw flour taste. If the sauce becomes too thick, whisk in more milk.
Whisk in the mustard and lemon juice, then season with salt and pepper.
NOTE: The sauce can be prepared ahead and kept warm while you cook meat/fish, but pour a thin layer of milk over the surface of the sauce to prevent a skin from forming.
Comments: This sauce is good with white fish, chicken or pork. | Ingredients:
1 peeled and crushed garlic cloves
1 Pinch(s) freshly ground white pepper
1 Teaspoon(s) stoneground mustard or dijon mustard
1/12 Tablespoon(s) kosher salt
1 Tablespoon(s) unsalted butter
937/10000 Cup(s) flour
1 bay leaf
1/3 Tablespoon(s) black peppercorns
2 or 3 leaves torn in large pieces springs basil
3 sprigs fresh thyme
24 Tablespoon(s) (up to 2 cups) milk |
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