Sauces:

Bechamel sauce

Ingredients for 1 litre:

  • 90g butter
  • 90g plain flour
  • 1 litre milk
  • 50g onion
  • 1 clove
  • 1 bayleaf
Method:
  • Prepare a blond roux; melt 90g butter and add 90g plain flour.
  • Cook gently to sandy texture, without colour, mix frequently, alow to cool.
  • Bring to the boil 1 litre milk with 50g onion, 1 clove and 1 bayleaf.
  • Cover and allow to infuse for 10 minutes.
  • Strain and gradually mix the milk into the roux using a wooden spatule.
  • Simmer gently for 30 minutes stirring frequently to prevent sticking.
  • Pass through a fine strainer.