Classic Bechamel Sauce
|Milk||1 Pint (600 Milliliter)|
|Unsalted butter||2 Ounce (50 Gram)|
|Flour||2 Ounce (50 Gram)|
Place the milk in a saucepan.
Peel onion, trim and peel carrot, scrub celery and trim.
Place in the pan with the peppercorns and bay leaf.
Bring slowly to just below boiling point, then remove from the heat.
Cover and allow to infuse for at least 30 mins.
Strain mixture, reserving liquid.
Melt the fat in a clean pan, stir in the flour.
Cook over a gentle heat for 2 mins so that the starch grains in the flour swell and burst.
Take care not to burn the roux.
Remove from heat.
Strain the milk and warm slightly before using a wooden spoon to beat it into the roux.
Cook the mixture over a moderate heat, stirring throughout, until the sauce thickens and coats the back of the spoon.
Add salt to taste and stir in the cream, if using.
Use sauce as required.