Bechamel Sauce
A standard recipe for a white sauce - ready for use in a number of different recipes - including Deep Fried Sprouts!
Makes 300ml
Ingredients
- 300ml milk
- 1 small onion
- 1 sprig of parsley
- 6 white peppercorns
- 1 bay leaf
- 15g butter
- 15g plain flour
- 15ml single cream
- Salt and pepper
Procedure
- Put the milk in a pan and bring to near boiling point before adding in the onion, parsley peppercorns and bay leaf.
- Remove from the heat, cover and leave to infuse for 15 minutes.
- Melt the butter and margarine in a saucepan
- Stir in the flour and cook for 2-3 minutes, stirring continuously
- Strain the infused milk into the flour and butter, stirring continuously until the sauce thickens.
- Continue to cook for a further 3 minutes. (Keep stirring).
- Strain the sauce through a fine sieve before adding season (salt/pepper) to taste and stir in the cream.