Instructions: MAKES 4 CUPS LACTO

This rich-tasting sauce is quite low in fat. Browning flour in a dry skillet is the classic way to prepare the roux base-be sure to use a heavy pan and to stir constantly to prevent scorching. For a dairy-free version, replace milk with an oat or unflavored soy beverage.

In heavy medium saucepan, cook flour over medium heat, whisking constantly, until light tan all over (the color of an almond shell), about 5 minutes.

Immediately remove from heat and continue whisking until flour cools slightly, 2 to 3 minutes. Set aside to cool completely.

Meanwhile, stick cloves in 1 shallot and set aside. Thinly slice remaining 2 shallots. In heavy large skillet, heat oil over high heat. Add sliced shallots and cook, stirring, until golden brown, about 3 minutes. Add mushrooms and 1/2 teaspoon salt and cook, stirring, until tender and they begin to release their juices, 3 to 4 minutes. Remove from heat and set aside.

Gradually whisk in 3/4 cup milk to cooled flour in saucepan until smooth paste forms; then gradually whisk in remaining 1 1/4 cups milk until no lumps remain. Add remaining 1/2 teaspoon salt, whole shallot with cloves, bay leaf and nutmeg. Place over medium-high heat and bring to a boil, whisking constantly. Boil until thickened, whisking constantly, about 5 minutes.

Reduce heat to low and simmer, whisking occasionally, until flavors have blended, about 15 minutes. Discard whole shallot and bay leaf. Stir mushroom mixture into milk mixture and briefly warm through. Serve hot.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.