Description
GOOD TO HAVE ON HAND
- sharp knife
- cutting board
- small pot
- medium-sized pot
- wooden spoon
- whisk
- grater
- strainer
- pouring jug
Ingredients
Units
Scale
INFUSED MILK
- 700 milliliters full-fat cow milk
- 1 white onion
- 3-4 parsley stems
- 1 bay leaf
- 1 tsp black pepper corns
- 70 grams butter
- 70 grams all-purpose flour
- 1 garlic clove
- 1/2 tsp salt
- 3/8 tsp white pepper
- 1/2 nutmeg
Instructions
- Peel the onion and cut it in half.
- Peel the garlic clove and cut it into quarters.
- In a small pot, bring the milk to a simmer with the onion halves, parsley, bay leaf, and peppercorns over medium heat. Lower the temperature and let it simmer gently for 10 minutes.
- After 10 minutes, remove the pot from the heat and let it sit, covered, for about 60-90 minutes to infuse.
- Place a strainer over a measuring cup and pour the milk through it. Discard the solids. Set the strained milk aside.
- In a medium-sized pot, melt the butter over medium heat. Add the quartered garlic clove and let it sizzle in the butter briefly, then remove it.
- Add all the flour to the melted butter and stir quickly with a wooden spoon until smooth. The mixture should resemble a paste. Take the pot off the heat and whisk in the first 100ml (1/2 cup) of milk until smoothly combined. Return the pot to the stove and bring to a brief boil while stirring constantly – this will happen quickly. Remove from the heat again and add the next 100ml (1/2 cup) of milk. Stir well, return to the heat, and let it come to a boil again. Continue this process with the remaining milk, adding 100ml (1/2 cup) at a time: remove from heat, add milk, stir, return to heat, bring to boil, and repeat.
- After about 25 minutes, the sauce should be similar in consistency to melted cheese and you shouldn’t taste the flour anymore. Now, take the sauce off the heat and season it. Grate in some fresh nutmeg and add 3/8 tsp of salt and 1/4 tsp of pepper.
- Passive Time: 60 min
- Cook Time: 35 min
