Bechamel Sauce

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.

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