Sauce Bechamel With Carrot
|Milk||1⁄2 Pint (300 Milliliter)|
|Butter||1 1⁄2 Ounce (40 Gram)|
|Plain flour||1 1⁄2 Ounce (40 Gram)|
|White pepper||To Taste|
Put the milk in a saucepan and add the onion, bay leaf, peppercorns, carrot and parsley.
Bring to the boil and remove from the heat at once.
Cover and leave until cool to allow the flavours to infuse.
Melt the butter in a pan, stir in the flour and cook, stirring, for 2 minutes.
Strain the milk and gradually add to the pan, stirring.
Bring to the boil and cook for 2 minutes.
Season to taste with salt and white pepper.