Béchamel Sauce

Serves 6 when using in a dish. Serves 6-8 as a pouring sauce. 

750ml whole milk

½ onion, thickly sliced

8 parsley stalks

3 bay leaves

6 cloves

10 peppercorns

50g butter

50g flour

Salt & pepper, as needed
 

Preparation Time: 2 minutes. Cooking Time: 25 minutes.

1. Place the milk, onion, parsley stalks, bay leaves, cloves and peppercorns in a saucepan and heat gently on the simmering plate, hotplate on simmering setting or induction on low.

2. Allow to heat for about 20 minutes – take care not to let it boil over. Remove from the heat and allow to cool.

3. Strain the infused milk into a jug and discard the seasonings.

4. Melt the butter in a saucepan on the simmering plate, hotplate on simmering setting or induction on medium.

5. Stirring constantly, add the flour and cook for 1 minute.

6. Gradually add the milk, continuing to stir constantly to form a thickened sauce.

7. Season well with salt and pepper.