Make up the white sauce :
Place the milk, onion and bay leaf in a pot and heat to just before boiling point.
Remove from the heat and infuse for 30 minutes.
Pour the milk through a sieve.
In a saucepan melt the butter and then add the flour.
Stir until golden in colour.
Add 1/2 ladle of the milk and mix until smooth.
Add 1/2 ladle of milk and mix until smooth.
Add the rest of the milk and keep on a low heat for 30 minutes.
Add the cream and mix until smooth
remove from the heat and add the mustard.
And add one tablespoon crushed peppercorns and one tablespoon whole peppercorns.
Thin the sauce with the chicken stock so that you get a nice pouring consistency.
Flambé the Brandy and add to the sauce.
Keep warm until ready for serving.
Before you put the sauce into the gravy dish, make sure the sauce is thin enough, and add more stock if necessary.
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