| How To Cook: |
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1. Bring the milk to a simmer. Add the onion, bay leaf, and cayenne pepper.
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2. Simmer for a few minutes, and strain the milk stock. Return to the stove.
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3. In another pan, melt the butter and stir in the flour.
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4. Remove the milk from its burner and stir in the flour/butter mixture (roux).
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5. Continue to simmer, stirring until thick, about 10 minutes. Add salt to taste.
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VARIATION:
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Try adding a dash or two of dry sherry to this sauce. It is great on vegetables.
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