Béchamel Sauce

If you’re looking for a rich white sauce the this Béchamel sauce is ideal. It can be used with fish, poultry, egg and vegetable dishes.

• Put milk into saucepan. Add quartered onion, thickly sliced carrot, sliced celery, garlic clovers, six white peppercorns, mace and parsley
• Slowly bring just up to the boil
• Remove from the heat and cover
• Leave for 1/2 an hour. Strain, reserving the milk liquor
• melt butter in pan. Add flour and cook over a low heat, stirring for 2 minutes. Do not allow mixture to brown
• Gradually blend in flavoured milk
• Cook, stirring, until sauce comes to the boil and thickens. Simmer for a further 3 minutes.
• remove from the heat and season to taste with salt/pepper.
• Stir in the cream.

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