Recipe:

10

Nieuwe alinea

goes with cauliflower, broccoli, braised leeks, braised Belgian endives, Brussels sprouts  etc

Method:

1. Melt butter on low heat, add the flour and stir until mass is coherent and slightly dry.

2. Add the milk and heat on medium heat while continuously stirring until the right thickness. In case the sauce is too thick, add some milk, in case the sauce is too thin, keep stirring and allow to simmer until the right thickness is achieved.

3. Add seasoning and lemon juice and taste. Add salt and pepper to taste

4. Filter sauce through a fine sift 

TIP: 

• Milk can be partially replaced by actual vegetable stock from boiling the vegetables you will serve the sauce on. Best ratio in that case is 75% milk, 25% cooking liquid.

• To thicken the sauce and stabilize it, you may add some cream additionally.