White Sauce Bechamel is done by heating the milk and making the roux. A perfect roux, is equal amounts of butter and flour which is then added to the warm milk resulting in a delicious home made béchamel. We finished it with some nutmeg and seasoning for that extra flavour.
Ingredients
- 1 litre milk
- 100g butter
- 100g plain flour
- 1 medium onion, peeled and cut in half
- 1 bay leaf
- 2 whole cloves
- 5g nutmeg (2 pinches)
- Seasoning
Equipment
- Wooden spoon
- Chopping board
- Sauce pot
- 2 medium pots
- 1 container for peeling
- 1 ladle
- Conical strainer
Method
- Place the milk in a medium pot and heat on a low heat.
- Place the butter in the sauce pot and melt on a low heat.
- Stud the onion with cloves with a bayleaf in the middle (watch video at
