Bechamel sauce

Description

A traditional sauce that is the base for many other white sauces, such as parsley or cheese.

Ingredients

30g/1oz butter
30g/1oz plain flour
455ml/16fl oz milk
½ a small onion, peeled and sliced
4 black peppercorns
1 dried bay leaf
3 fresh parsley stalks
blade of mace
salt and white pepper

Method

1. Put the milk in a saucepan with the onion, peppercorns, bay leaf, parsley stalks and mace. Bring up to the boil and then turn off the heat. Allow to infuse for 30 minutes and then drain.
2. Melt the butter in a saucepan. Stir in the flour and cook for 1-2 minutes.
3. Take the pan off the heat and gradually stir in the infused milk to get a smooth sauce.
4. Return to the heat and, stirring all the time, bring to the boil.
5. Simmer gently for 8-10 minutes and season with salt and white pepper.

Show me more milk recipes

Find out more about these ingredients and techniques:

• Flour
• Parsley
• Mace
• Salt
• Bechamel sauce