Very Tasty Sauce for Vegetables 

300 ml semi-skimmed milk

15 gr. flour

1 onion slice

6 peppercorns

1 bay leaf

15 gr. butter

Salt

Pepper

Grated nutmeg

Pour the milk into a saucepan; add the onion slice, peppercorns, mace and bay leaf. Bring almost to the boil; remove from the heat and cover.

Then leave to infuse for 30 minutes and strain. Meanwhile melt the butter in a saucepan, stir in the flour and cook, stirring, for 1 minute until cooked to obtain a roux. Season with salt, pepper and nutmeg to taste.

Put it all together and cook until the sauce is thickened and smooth, stir constantly and simmer for 2 minutes.

Béchamel Sauce