Homemade Bechamel Sauce
|Parsley||15 Milliliter, chopped (1 Tablespoon)|
|Onion||1⁄2 Small, chopped|
|Carrot||1 , sliced|
|Stalk celery||1 , sliced|
|Milk||10 Fluid Ounce (300 Milk)|
|Butter||15 Milliliter (1 Tablespoon)|
|Flour||1⁄2 Ounce (15 Gram)|
Put the bay leaf, parsley, onion, peppercorns, thyme, carrot, celery and milk in a saucepan.
Simmer for 30 minutes.
Leave to cool and strain.
Melt the butter in a saucepan and stir in the flour to form a smooth paste.
Cook for 1 minute or until the mixture is pale gold.
Remove from the heat and gradually stir in the strained milk.
When thoroughly blended, return to the heat and stir until the sauce boils and thickens.
Season to taste with salt and pepper.