- 2½ cups milk
- Few slices of carrot and onion
- 3 black peppercorns
- Sprig of thyme
- 4 parsley stalks
- ½ stick (2oz) butter
- 2½ tablespoons cornstarch
- ¼ cup (1oz) rice flour
- Salt and freshly ground black pepper
- Put the milk into a saucepan with the carrot, onion, peppercorns, thyme, and parsley. Bring to a boil, simmer for 4-5 minutes, remove from the heat and cool. Strain the vegetables.
- Melt the butter in a saucepan and stir in the cornstarch and rice flour. Combine the mixture with a wooden spoon and cook for 2 minutes over a low heat. Pour in the milk, whisking continuously, and allow to thicken. Taste for seasoning and adjust if necessary.
- For a thinner sauce, add a little extra milk until you achieve the required consistency.