Instructions: In a heavy pot combine the milk,carrot,celery,onion,peppercorns,clove and bay leaf.Heat until bubbles form around edge of pot.Set aside for 5 minutes and strain.

Over moderate heat,melt the butter in the saucepan.Add the flour and stir until flour and butter are blended.Cook over moderate heat for 1 minute,stirring constantly.Add the strained milk in a slow steady stream as you stir constantly with a whisk.Switch to a wooden spoon and continue to stir as the mixture comes up to a simmer.Turn heat down and simmer for 5 to 10 minutes,stirring occasionally,until the sauce becomes smooth and thick.Season to taste with nutmeg ans salt and pepper.Makes approximately 1 1/2 cups....
This Sauce Goes With Crusty Macaroni...

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