|Milk||1 Cup (16 tbs)|
|Spring onion||1 , chopped|
|Carrot||1 Small, sliced|
|Stalk celery||1 Small, sliced|
|Garlic||1 Clove (5 gm)|
|Plain flour||2 Tablespoon|
Place milk in a saucepan with prepared vegetables, garlic, peppercorns, bay leaf and parsley stalks.
Bring slowly to the boil.
Remove from heat, cover and leave to infuse with flavorings for 30 minutes.
Strain, discard flavoring ingredients and reserve milk.
Melt butter in a saucepan, stir in flour and cook over a low heat for 1-2 minutes, stirring continuously.
Add warm milk gradually and bring to the boil, stirring continuously until sauce is thick and bubbling.
Season with salt and pepper to taste.
If desired, 2 tablespoons light cream may be stirred in for extra richness.