- 10fl oz/275ml milk – this can be infused but must be cold
- ¾oz/20g sauce/plain flour
- salt and freshly milled black pepper
- All you do to make this sauce is place the milk in a small saucepan, then simply add the sauce flour and, over a medium heat, bring everything gradually up to simmering point, whisking vigorously and continuously with a balloon whisk until the sauce has thickened to a smooth, rich creaminess. Then add seasoning and allow it to cook very gently forminutes on the lowest possible heat.