Mustard sauce:50g butter2 white onions, finely chopped2 tablespoons plain flour2 cups milk1 bay leaf 2 teaspoons dry mustard powder pinch of cloves, optional1 tablespoon chives
heat butter in a medium sized saucepan. Add onions and cook over low heat until soft. Stir in flour and cook for 30 seconds. Remove from heat and slowly incorporate the milk, ½ cup of the cooking liquid. Return to the heat and cook, stirring, until thickened. Stir in mustard, chives and cloves if using. Season with white pepper.
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