Béchamel Sauce

Béchamel Sauce
Difficulty: Moderate
  • ½ pint of milk
  • ¼ gill of cream
  • 1 small onion
  • small piece of carrot
  • half stick of celery
  • 1 bay leaf
  • 5 peppercorns
  • 1 oz. flour (or ½ oz. corn flour)
  • 1 oz. butter
  • salt
  1. Place the bay leaf, peppercorns, vegetables and milk into a saucepan and bring to the boil.
  2. Remove from the heat and allow to stand for 5 minutes.
  3. Strain the milk to remove the solid ingredients.
  4. Use the milk, flour and butter to make a basic white sauce.
  5. Add the salt and cream just before serving.

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