Sauce

Ingredients

• 4 tablespoons Unsalted Butter (Original recipe calls for ¼ cup butter, which is 4 tablespoons. This quantity is maintained.)
• 0.25 cup Yellow Onion (Finely chopped. Original recipe calls for 1 tablespoon, modernized for more flavor.)
• 0.25 cup Carrot (Finely diced. Original recipe calls for 1 slice, modernized for more flavor.)
• 0.25 cup Turnip (Finely diced. Original recipe calls for 1 slice, modernized for more flavor.)
• 4 tablespoons All-purpose flour (Original recipe calls for ¼ cup flour, which is 4 tablespoons. This quantity is maintained.)
• 2 cups Milk (whole or 2%) or Vegetable Broth (Added for a complete sauce; original recipe implies a base without liquid.)
• 0.5 teaspoon Salt (To taste.)
• 0.25 teaspoon Black Pepper (Freshly ground, to taste.)

Instructions

1. 1Finely chop the yellow onion. Peel and finely dice the carrot and turnip into small, uniform cubes (about 1/4-inch).
2. 2In a medium saucepan or pot over medium heat, melt the unsalted butter. Add the finely chopped onion, diced carrot, and diced turnip. Sauté, stirring occasionally, until the vegetables are softened but not browned, about 5-7 minutes.
3. 3Sprinkle the all-purpose flour over the softened vegetables. Stir continuously for 2-3 minutes, cooking the flour to create a roux. This will help thicken the sauce and cook out the raw flour taste.
4. 4Gradually pour in the milk or vegetable broth, about 1/2 cup at a time, whisking constantly to prevent lumps. Continue whisking until all the liquid is incorporated and the sauce begins to thicken.
5. 5Bring the sauce to a gentle simmer over medium-low heat, stirring occasionally. Let it simmer for 5 minutes, or until it reaches your desired consistency. Season with salt and black pepper to taste. Serve hot.