Monoray Sauce

Ingredients: 300ml (1/2 pint) milk 1 small peeled onion 1 small peeled carrot half a celery stalk 2 cloves of garlic six white peppercorns 1 blade mace Parsley 25g/1oz butter 25g/oz flour 4 tablespoons of fresh double cream 2 teaspoons of lemon juice 1 egg yolk

• Put milk into saucepan. Add quartered onion, thickly sliced carrot, sliced celery, garlic clovers, six white peppercorns, mace and parsley
• Slowly bring just up to the boil
• Remove from the heat and cover
• Leave for 1/2 an hour. Strain, reserving the milk liquor
• melt butter in pan. Add flour and cook over a low heat, stirring for 2 minutes. Do not allow mixture to brown
• Gradually blend in flavoured milk
• Cook, stirring, until sauce comes to the boil and thickens. Simmer for a further 3 minutes.
• remove from the heat and season to taste with salt and pepper.
• Stir in the cream, lemon juice, egg yolk and finely grated cheese
• reheat gently before using and whisk until smooth(do not allow to boil)

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