White Sauce

Ingredients:

2 cups Skim Milk
1 Onion, cut in half
1 small Carrot, roughly chopped
1 stalk Celery, roughly chopped
6 Peppercorns
2 tbsp Cornflour

To Cook:

Pour milk into saucepan and add chopped vegetables and peppercorns.
Bring to boil, reduce heat and simmer 15 mins.
Strain milk and discard vegetables and peppercorns.
In a separate bowl mix cornflour with 2-3 tbps warm milk to make a smooth paste.
Gradually add remaining milk and simmer until sauce thickens.