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This sauce has many uses ranging from cauliflower cheese to fish pies.


  1. Soften butter in heavy bottomed saucepan
  2. Add flour and make a roux cooking on a gentle heat without colour for 3/4 minutes
  3. Then add hot infused milk about 50 milliliters at a time stirring the liquid into the roux till a smooth texture is formed
  4. Once all the milk is added finish with cream then pass through a fine sieve

Source: My collection - Jeff Baker - J Bakers Bistro Moderne