How to make béchamel sauce

1. 1

   Bring the milk just to the boil with the onion pierced with the bay leaf and cloves, and the peppercorns.

2. 2

   Remove from the heat and leave to infuse for 20 minutes before straining.

3. 3

   Then melt the butter in a non-stick pan, stir in the flour, and cook over a low heat for five minutes.

4. 4

   When smooth, start adding some of the strained milk. Stir until smooth, and then add more milk until the sauce is thickened.

5. 5

   Cook for 10-15 minutes to ensure the flour is cooked through.

6. 6

   Sprinkle with grated nutmeg, if desired, and serve.

1 serving ≈ 106 g

Nutrition values are estimates. - means data is unavailable.