Wednesday, June 22, 2016

Bechamel Sauce - Recipe


300m1 (1/2pt) milk
1 small onion - sliced
1/2 stick celery -chopped
1 small carrot - sliced
2 cloves
6 white peppercorns
25g (loz) margarine or butter
25g (loz) plain flour

Bechamel Sauce

How to make:

1. Put milk, onion, carrot, celery, cloves and peppercorns into a jug. Cook for 3 minutes on MEDIUM.

2.Cover and leave to infuse for 30 minutes. Strain and reserve liquor.

3. Melt butter or margarine for 30 seconds on HIGH. Stir in flour. Gradually add strained milk.

4. Cook for 2 minutes on HIGH, whisking once.

5.  Season to taste.

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