The Captain says: 'Passed on by my Mum and slightly changed, it has remained the same now for the past 2 decades. I have presented this sauce to accompany fresh caught wild Salmon in British Columbia, on board the Mega Yacht Marco Polo.'

In a steel saucepan, place salt and pepper, heat pan till the pepper is quite aromatic. Lower the heat and put in the butter. Cook till it is just about to bubble, mixing with a fork continuously.

Remove from heat and drop in the cornflower, mix together completely. This may look sort of lumpy, don't worry about that, place back on the heat and mix whilst cooking the mix.

In a short time the mix will become liquid again, DO NOT BURN. Add the milk and keep mixing. You may want to lower the heat to get the mixture to thicken up, KEEP MIXING.

The sauce will soon thicken to a point where it will remain and not thicken further. Not thick enough? Add a very little sprinkle of cornflower and keep mixing. Too thick? Add small amounts of milk to desired consistency.
DO NOT BOIL beyond the mixture just starting to turn over.

Remove from heat and keep warm. Pour over the lot.