- 1
Scald the milk in a small saucepan over medium-low heat just until it steams. - 2). In another saucepan, melt the butter and onion over medium heat and cook just until the onion loses its raw odor, about 2-3 minutes.
- 3). Stir in all remaining ingredients except the milk.
- 4
Cook, stirring constantly, for about 3-5 minutes. Do not let the pan get too hot, and do not let the mixture turn golden. It's important that everything stay white. - 5
Slowly whisk in the milk and bring to a simmer. Simmer slowly for about 20 minutes, stirring occasionally. - 6
The sauce should be at a medium thickness; to thin it out, add more milk. To thicken it, continue to simmer. Keep in mind that it will thicken considerably as it cools. - 7
Strain the sauce into another container and discard the onions, thyme, pepper flakes and peppercorns.
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