Ingredients

• 125 ml extra virgin olive oil

• 1 medium onion, about 200 gm., finely diced

• 2 tsp. freshly cracked/coarse, black peppercorns

• 1 tsp. salt

• 1/2 tsp. dried oregano

• 1/2 tsp. smoked paprika

• 1/2 tsp. chilli powder

• 1/2 tsp. garlic puree

• 1 tsp. mustard (English/Dijon) made mustard (see notes at end about substitutes)

• 2 tsp. tomato puree

• 1/2 beef stock pot or stock cube

• 125 ml. flour (strong/plain white flour, measured in a measuring cup used for measuring liquids. This saves getting weighing scales out.

• 1000 ml. (1 litre) milk

• 250 ml. hot water * if needed

Instructions

1. Add oil to pan and gently soften the onions until light golden.

2. Add all the spices, tomato puree, garlic puree, mustard and beef stock, mix in well.

3. Add flour and stir in (creates almost a paste).

4. Add the milk a little at a time, stirring all the time. It should thicken up as it all heats through (takes 5 to 10 minutes and keep stirring). If it gets too thick add a little hot water.

5. Serve once its cooked through and at a thick creamy consistency

Notes

• I change this sauce often, depending on what is in the cupboards. Here are some alternatives, only as a guide.

• Replace onions with 1 teaspoon of onion granules.

• Use 1 teaspoon of garlic granules instead of garlic puree.

• Use ground black pepper, instead of freshly cracked/coarse pepper.

• Don't use chilli powder at all, if you don't like a bit of a kick.

• Leave the tomato puree out, if you don't have any.

• Use celery salt, instead of salt.

• Add mustard powder or coarsely ground mustard seeds, instead of finished condiment/made mustard, paste or powder.

• You could even add a drop of sherry or brandy as I've seen in some pepper sauces!