Thermidor Sauce Recipe Traditionally this was made with 200gm of roux (flour and butter), however this produced a very heavy and thick sauce. By reducing the roux, a lighter, fresher sauce is produced and is less at risk from burning. This recipe produces such a sauce, that has a good coating/nappé consistency. Ingredients     milk 1 lt     butter 60 gm     flour 60 gm     small studded onion (clouté) 1 pc Method     1.  Bring milk to blood temperature with the studded onion and allow to infuse for 10 minutes, remove the onion and discard     2.  Melt the butter in a thick bottom pan, add flour and mix in     3.  Cook over a low heat for 5 minutes to a white roux (no additional colour)     4.  Gradually add the warmed strained milk and stir until smooth     5.  Allow to simmer for 30 minutes     6.  Pass (strain) the sauce into a clean pan, re-boil and correct the seasoning and consistency     7.  If not needed immediately, cover with a cartouche or a thin film of butter and keep warm in a bain marie Chef's Tip     Consistency may be corrected by adding cream or milk to thin Beurre manié may be added for a thicker consistency if required (equal quantities of flour and butter kneaded together to form a paste) stir this into the sauce in small amounts until thickness required is reached.  Chef Jos Wellman Tutor, author and restaurateur New Zealand   Read aslo: Mayonnaise Sauce and Derivatives   Aioli Sauce Bechamel Sauce   Hollandaise Sauce Food Tip on Preparing Sauces Steak Marinades Recipes  Cooking tips on Marinades and Marinating