Basic Béchamel Sauce With Lots Of Flavour

1. 1

   In a saucepan combine milk, onion, peppercorns and laurel leaf. Bring to a boil, then take off the heat and let steep for 20 minutes.

2. 2

   Strain milk through a sieve. If using this sauce in my pasta gratin recipe, keep the onion, if not discard onion with the laurel leaf and peppercorns.

3. 3

   In a second saucepan melt the butter over medium heat. Add the flour and whisk in using a wire whisk. Let colour for 1 minute whisking continuously.

4. 4

   Slowly add the 1/3 of the milk whisking it in so that no lumps form. When sauce looks thickened, add another 1/3 of the milk. Keep whisking and finally add the last third.

5. 5

   Bring to a boil and let simmer for 15 minutes. Season with salt and pepper to taste and a good pinch of nutmeg.

6. 6

   If you dont use the sauce right away, cover it so that the milk doesnt form a skin on top.

* Per serving · 4 servings · Values may vary.