Sauce, Dressing and Stocks Recipes - White or Béchamel Sauce Recipe

Ingredients

• 450ml/3/4pt milk

• 1 bay leaf

• 10 whole black peppercorns

• 1 slice onion (1 cm/1/2in thick)

• 50g/2oz butter

• 25g/1oz plain flour

• Salt and pepper

Makes 450ml/3/4pt

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Method:

1. Place the milk in a saucepan and add the bay leaf, peppercorns and onion. Cook over a low heat for approximately 5 minutes, letting it come slowly to simmering point. Remove the saucepan from the heat and strain the milk into a jug, discarding the flavorings.

2. Melt the butter gently in a separate pan. As soon as the butter melts, add the flour and, over a medium heat, stir quite vigorously to make a smooth paste.

3. Add the milk a little at a time, stirring vigorously between each addition. When about half the milk is in, switch to a whisk and start adding more milk at a time, whisking briskly, until all the milk has been added.

4. Over a low heat, let the sauce simmer gently for 5 minutes, whisking occasionally. Season with salt and pepper.