Bechamel Sauce Recipe

This is a creamy white sauce with an excellent, mellow flavor, which makes it ideal for lasagna as well as a suitable base or accompaniment for many fish, egg and vegetable dishes.

Serves 4

Ingredients:

1 small onion

1 small carrot

1 celery stick

bouquet garni

6 black peppercorns

pinch of freshly grated nutmeg or a blade of mace

1 1/4 cups milk

2 tablespoons butter

1/4 cup all-purpose flour

2 tablespoons light cream

salt and ground black pepper

Method:

1. Peel and finely chop the vegetables. Put the vegetables, flavorings and milk in a saucepan. Bring to a boil. Remove from heat, cover and let infuse for 30 minutes. 
2. Over low heat, melt the butter in a saucepan, remove from heat and stir in the flour. Return to the heat and cook for 1-2 minutes, stirring to make a roux.
3. Reheat the flavored milk until almost boiling. Strain into a bowl, pressing the vegetables with the back of a spoon to extract the juices.
4. Off the heat, gradually blend the milk into the roux, stirring vigorously after each addition. Bring to a boil and stir continuously until the sauce thickens, Simmer gently for 3-4 minutes. 
5. Remove the pan from heat. Season with salt and pepper to taste and stir in the cream.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.