- 30ml butter
- 125ml chicken stock
- 30ml flour
- 750ml mealie kernels (fresh or frozen)
- 125ml milk
- 5ml mustard powder
- pinch nutmeg
- 1 onion (chopped)
- handful parsley (chopped)
- salt and freshly ground black pepper (to taste)
Melt the butter in a saucepan and sauté the onion until soft and shiny. Add the flour, mustard, salt, black pepper and nutmeg and stir until mixed.
Add the milk and chicken stock and stir with a wire whisk until smooth.
Stir until thickened.
Add the mealie kernels and allow to simmer for a few minutes.
Add the parsley and serve.