1 cup milk
1 bay leaf
a few peppercorns
1 blade of mace
2 Tbsp butter
2 Tbsp Edmonds standard flour
salt and pepper
1. Heat the milk with a bay leaf, a few peppercorns and a blade of mace and let it steep for about 10 minutes. Strain the milk and use it to make the white sauce.
2. Melt the butter in a small saucepan over a medium heat. Stir in the flour and cook for about 1 minute until frothy.
3. Remove from the heat and gradually add the milk, stirring constantly. Return to the heat and cook, stirring, until the sauce boils and thickens.
4. Cook for another 2 minutes, then season with salt and pepper to taste.