|Milk||2 Cup (32 tbs)|
|Yellow onion||3 Tablespoon, chopped|
|Cayenne pepper||To Taste|
|Butter||1⁄10 Pound (1/2 Stick)|
Bring the milk to a simmer.
Add the yellow onion, bay leaf, and cayenne pepper.
Simmer for a few minutes, and strain the milk stock.
Return to the stove.
Melt the butter, and stir in the flour.
Remove the milk from its burner and stir in the flour-butter mixture.
Continue to simmer, stirring until thick, about 10 minutes.
This fine white sauce is good for creamed meat dishes, fish, and I put it over chicken before saking it.