Servings: 10


  • ½ Onion piquet
  • ½ gallon Milk
  • 3 ¾ ounces Flour
  • 3 ¾ fluid ounces Clarified butter
  • Salt and white pepper, to taste
  • Nutmeg, to taste


  1. Add the onion piquet to the milk in a heavy saucepan and simmer for 20 minutes.
  2. In a separate pot, make a white roux with the flour and butter.
  3. Remove the onion piquet from the milk. Gradually add the hot milk to the roux while stirring constantly with a whisk to prevent lumps. Bring to a boil.
  4. Reduce the sauce to a simmer, add the seasonings and continue cooking for 30 minutes.
  5. Strain the sauce through a china cap lined with cheesecloth. Melted butter can be carefully ladled over the surface of the sauce to prevent a skin from forming. Hold for service or cool in a water bath.

Yield: 1 gal. (4 lt)

Courtesy of Austin Cooks, a Culinary Arts program initiative of Austin Community College.