BÉCHAMEL SAUCE Feeds 4 Estimated cost £1.00
A few stalks Fresh Parsley.
10 Whole Black Pepercorns
1 Medium Sliced Onion
40g Plain Flour
Salt and Black Pepper
1 milk pan
To Flavour the Milk
- Place the milk in a pan and add parsley,bayleaf,peppercorns,sliced onion.
- Place the pan over a low heat and let the mixture come slowly to simmering point,about 5 minutes.
- Remove the pan from the heat and strain the infused milk into a jug,discarding the flavourings
- The infused milk can be set aside to be used when required.
To Make the Sauce
- Using the milk pan,place it on a low heat and melt the butter gently. Don't overheat or let it brown as this will affect the colour and taste of the sauce.
- As soon as butter melts,turn up the heat to medium and add the flour.
- Using the wooden spatula ,stir vigorously to make a smooth shiny paste called a roux.
- Add 25ml of infused milk and stir vigorously until it is incorporated in the roux.
- Add another 25ml of milk stirring vigorously until it is incorporated.
- Continue the process until half the milk is used then switch to the balloon whisk and add larger amounts of milk,whisking briskly until you have a smooth, creamy,glossy sauce.
- Turn the heat down to lowest setting and cook for 5 minutes,whisking from time to time.
- Season with salt and black pepper to taste.
- To keep the sauce warm place in a warmed jug covered with cling film to stop a skin forming and place the jug in a pan of almost simmering water.
- A simple white sauce can be made by omitting the infusion process and just adding milk and black pepper.