Goes well with gammon
1 large onion, peeled and finely chopped
40g butter
25g plain white flour
175ml milk
175ml stock or cooking water from a gammon joint
1 heaped teaspoon wholegrain mustard
salt and pepper
Melt 25g butter, add the onion and cook on a low heat for about 20 mins until the onions are soft but not brown.
Stir in the flour and add the milk a little at a time stirring all the while. Gradually add the stock and barely simmer over a low heat for 5 minutes.
Stir in the remaining butter and the mustard, season with salt and pepper.
Gammon joints
Simmer for 90 mins then roast at 200c for 20 mins.
