Let's Cook with Meg and Ted

Bechamel Sauce

1bay leaf
1small onion, peeled and studded with 6 cloves
50gplain flour
salt and pepper
freshly grated nutmeg

Slowly bring the milk to the boil with the bay leaf and the onion. Slowly, because you want to infuse the milk with the bay and onion flavours. Strain and reserve the milk.

Melt the butter in another pan (which must be big enough to later hold the milk), then add the flour. Stir in to make a roux by cooking over a medium heat, stirring continuously with a wooden spoon for 10 minutes.

Slowly start to add the strained milk. Stir well to avoid lumps. When all the milk has been added, and has been absorbed by the flour, cook for 20 minutes until thick and creamy. Season with salt, pepper and nutmeg.

From Alastair Little's Italian Kitchen.

Recipe categories

Recent additions

Search www.woolfit.com

Email me