- 1 litre blue top milk
- 140g unsalted butter
- 140g plain flour
- 3 poblano chillis (used capsicums if out of season or unavailable)
Char and peel poblanos and blend with the milk.
In a sauce-pan, melt the butter and slowly start to add the flour stirring constantly then add the milk bit by bit, whisking to prevent any lumps forming cook over a low heat for around 5 minutes or until the taste of flour has gone.