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This classic French mother sauce has a delicate sweetness that can be adapted for a wide range of uses. You might recognize it in such American dishes like country gravy and the base for mac & cheese sauce.

INGREDIENTS

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Chicken Fried Steak with Country Gravy

Creamy Stovetop Mac & Cheese

Easiest Ever Slow Cooker “Roast” Chicken

Create an onion pique by poking the cloves through the bay leaf and into the onion. Add onion pique and milk to a small pot. Cook over medium heat, without stirring, just until small bubbles start to form around the edge of the pot and a thin film forms across the top of the milk. Remove from heat and let sit for 10 min., then discard onion pique. In a medium pot, melt butter over medium heat. Add flour and cook, stirring often, for 2 to 3 min., or just until mixture has a lightly toasted aroma. Slowly pour in milk while stirring constantly. Bring sauce to a boil, then reduce heat to low and simmer for 10 to 15 min., stirring frequently., or until sauce is thickened and coats the back of a spoon. Stir in nutmeg and white pepper and season with salt to taste. Pass sauce through a fine-mesh sieve to filter and serve immediately.

Serve with roasted chicken, use black pepper instead of white for a country gravy to serve with chicken fried steak; or stir in Cheddar cheese for a mac & cheese sauce.

ITEMS IN THIS RECIPE

Ceylon Cloves

45

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California Bay Leaves

127

Out of Stock

Ground Nutmeg

106

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Fine White Sarawak Pepper

70

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Kosher Salt

46

$6.65

3 lbs  

$6.65