One of the mother sauces of French cuisine.


  • 1 tsp chopped shallot
  • 1 bay leaf
  • 6 black peppercorns
  • 25 g butter
  • 25 g flour
  • 275 ml milk
  • 2 tblsp cream
  • salt and pepper to season


  • Bring the milk to the boil with the shallot, bay leaf and peppercorns.
  • Infuse over a low heat for 4 minutes.
  • Melt the butter in a thick bottomed saucepan, add the flour and cook slowly for a minute.
  • Strain the milk and add to the roux, stirring all the time.
  • Bring slowly to the boil, simmer for 2 minutes, add the cream and the seasoning