Dutch sauce

Ingredients:-
5 level teaspoons flour 
3 teaspoons butter 
4 cups milk 
1 teaspoon onion, chopped 
1/4 teaspoon Sugar (Cheeni) 
2 pieces bay leaf 
10 peppercorns 
pinch of Red chili pepper (Lal Mirchi) 
pinch of grated nutmeg 
2 Cloves (Lavang) 
Salt (Namak) to taste 
4 to 6 teaspoons Lemon (Nimbu) juice 
4 to 5 teaspoons Vinegar (Sirka) 
1/2 teaspoon mustard powder 
2 teaspoons chopped green Coriander Leaves (Dhania Patta) 


Directions:-

• Put the milk to boil with chopped onion, green Coriander leaves, bay leaf, peppercorns and cloves.
• Cool the milk and strain.
• Melt the butter, stir in the flour on fire, fry a little without browning it.
• Add the milk, whisk over the fire until it boils and let it simmer for a few minutes.
• Add a pinch of red chilli and grated nutmeg and 1 teaspoon salt.
• When cold, add vinegar, lemon juice and mustard powder and mix it.
• Check for salt.
• Serve with cutlet