Dutch Sauce (Duch Sas)

Ingredients

5 level teaspoons flour
3 teaspoons butter
4 cups milk
1 teaspoon onion, chopped
1/4 teaspoon Sugar (Cheeni)
2 pieces bay leaf
10 peppercorns
pinch of Red chili pepper (Lal Mirchi)
pinch of grated nutmeg
2 Cloves (Lavang)
Salt (Namak) to taste
4 to 6 teaspoons Lemon (Nimbu) juice
4 to 5 teaspoons Vinegar (Sirka)
1/2 teaspoon mustard powder
2 teaspoons chopped green Coriander Leaves (Dhania Patta)

How to make dutch sauce:

Put the milk to boil with chopped onion, green Coriander leaves, bay leaf, peppercorns and cloves.
Cool the milk and strain.
Melt the butter, stir in the flour on fire, fry a little without browning it.
Add the milk, whisk over the fire until it boils and let it simmer for a few minutes.
Add a pinch of red chilli and grated nutmeg and 1 teaspoon salt.
When cold, add vinegar, lemon juice and mustard powder and mix it.
Check for salt.
Serve with cutlets.