Béchamel sauce is one of the classic “mother sauces” of French cuisine
This sauce is traditionally made from a white roux butter and flour and milk, with ground nutmeg added to enhance the flavor.
INGREDIENTS
30g unsalted butter
70 g all-purpose flour
500 ml whole milk,
1 bay leaf
1 small onion
1 clove of garlic left whole
6 cloves
1 teaspoon freshly grated nutmeg
1 teaspoon freshly ground black pepper
METHOD
peel the onion and stud it with the cloves. Put the milk, cream, garlic, bay leaves and onion in a small pan over a medium heat and stir together. Heat until nearly boiling, then turn the heat off and leave for 30 minutes to infuse.
Pass the liquid through a sieve and discard the bay, garlic and onion.
Melt the butter with the flour in another pan and cook over a gentle heat. Gradually whisk in the warm milk and bring to a gentle boil, stirring regularly, then add a little grating of fresh nutmeg and some seasoning.
It should be a lovely thick creamy sauce with a deep flavour.
Original recipe Delia Smith
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