1 c  Nonfat milk
sm Piece of onion (about 1
TAB)
2 tb Grated carrot
1/8 ts Freshly grated nutmeg
1/8 ts White pepper
2 tb Instant nonfat dry milk
1 tb Cornstarch or arrowroot
2 tb Flour

In a small saucepan combine milk, onion, carrot, nutmeg and pepper. Bring
to a boil, then cover, remove from heat and allow to steep for ten minutes.
Pour the warm milk through a strainer, pressing down on the vegetables to
obtain all the juices. Let cool. Combine dry milk, cornstarch or arrowroot
and flour. Add one or two TAB cooled milk to the dry mixture and stir to a
smooth paste. Return the milk to the saucepan, add the flour paste and stir
over medium heat until mixture boils and thickens. If sauce will not be
used immediately, cover and refrigerate. Cold sauce will thicken; thin with
a little flavored cooking juice, wine or stock. Makes about 1 cup; recipe
is easily doubled.

VVegetables steeped in hot milk add flavor to this versatile sauce, which
can replace the butter-flour-milk white sauce in any of your recipes. It
also forms the base of a salt-free cheese sauce that in its turn can dress
vegetables, open-fac sandwiches, macaroni or baked potatoes.