Bechamel Sauce

1. 1

   Heat milk slowly on low heat to scolding point with bay leaf, onion (or shallot) and peppercorns.

2. 2

   Remove from heat, cover and stand for 7-8 minutes.

3. 3

   Melt butter in small heavy saucepan, remove from heat, stir in flour, cook for about one minute.

4. 4

   Strain the slightly cooled milk mixture and add all at once to the heavy saucepan.

5. 5

   Stir constantly over medium heat until boiling.

6. 6

   Simmer for 2-3 minutes.

7. 7

   Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.