Ingredients
› 1 teaspoon vegetable oil
› 1 pt or 575ml of homemade chicken stock (page 22) or 1 low‑salt stock cube dissolved in 1pt or 575ml of boiling water
› 2oz or 50g flour
› ½ pt or 275ml semi‑skimmed milk
› pinch of salt if desired
› pepper
› 1 finely chopped onion
Method
1. Heat the oil in a saucepan.
2. Add the finely chopped onion and fry for 1 minute.
3. Add in the flour and cook for 2 minutes, stirring all the time.
4. Gradually stir in the stock and the milk with the salt and pepper.
5. Bring to the boil and simmer for 15 minutes, keep stirring until thickened.
› 1 teaspoon vegetable oil
› 1 pt or 575ml of homemade chicken stock (page 22) or 1 low‑salt stock cube dissolved in 1pt or 575ml of boiling water
› 2oz or 50g flour
› ½ pt or 275ml semi‑skimmed milk
› pinch of salt if desired
› pepper
› 1 finely chopped onion
Method
1. Heat the oil in a saucepan.
2. Add the finely chopped onion and fry for 1 minute.
3. Add in the flour and cook for 2 minutes, stirring all the time.
4. Gradually stir in the stock and the milk with the salt and pepper.
5. Bring to the boil and simmer for 15 minutes, keep stirring until thickened.
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