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Bechamel sauce
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Versatile white Bechamel sauce - perfect plain or jazzed up with spices and flavors.
Ingredients:
  • 500ml (2 cups) milk
  • 1 brown onion, halved, coarsely chopped
  • 4 fresh parsley stalks
  • 4 peppercorns
  • 2 dried bay leaves
  • 2 cloves
  • 40g butter
  • 40.00 ml plain flour
  • Pinch ground nutmeg
  • Salt & ground white pepper
Instructions:
  • In a medium saucepan, simmer milk, onion, parsley stalks, peppercorns, bay leaves, and cloves over medium heat. Let it sit off the heat for 15 minutes to let the flavors develop.
  • Pass the milk mixture through a fine sieve into a large jug, removing solids.
  • In a saucepan over medium-high heat, melt the butter until foamy. Stir in the flour and cook for 1-2 minutes until the mixture bubbles and pulls away from the sides of the pan. Remove from heat. (Properly cooking the flour ensures a smooth sauce without any raw flour taste or grainy texture.)
  • Gradually whisk in half of the milk to ensure a smooth sauce, then add the rest of the milk slowly while whisking until smooth. If any lumps form, strain the sauce through a fine sieve using the back of a spoon.
  • In a saucepan over medium-high heat, bring the mixture to a boil while stirring continuously with a wooden spoon for 5 minutes until the sauce thickens and coats the back of the spoon. Remove from heat, season with nutmeg, salt, and pepper to taste, and serve immediately.

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