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Monday, June 13, 2016

Bechamel Sauce

How to Make Bechamel Sauce Recipe - preparation 5 minutes, plus infusing cooking time 5 minutes

Makes 300ml/½ pint/1¼ cups

300ml/½ pint/1¼ cups milk
1 slice onion
8 whole black peppercorns
1 mace blade
1 bay leaf and a few parsley stalks
25g/1oz/2 tbsp butter
15g/½oz/2 tbsp plain (all-purpose) flour
freshly grated nutmeg
salt and ground black pepper

1 Put the milk, onion, peppercorns, mace and herbs in a pan. Bring almost to the boil, remove from the heat, then cover and leave to infuse for 20 minutes. Strain into a jug.

2 Melt the butter in a clean pan, stir in the flour and cook, stirring, for 1 minute until cooked but not coloured.

3 Remove from the heat and gradually whisk in the infused milk. Season with salt, pepper and nutmeg.

4 Return to the heat and cook, stirring constantly, until thickened and smooth. Simmer gently for 2 minutes.

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