Bechamel Sauce

A rich white French sauce made with milk infused with herbs and other flavourings. It is usually paired with pastas, chowders, and soups.

Serves: 4 portions

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INGREDIENTS

· Butter 50gms

· Refined flour 50gms

· Milk 500ml

· Nutmeg 3gms

· Bay leaf 1gm

· Onion 50gms

· Clove 2gms

· Salt 5gms

· Pepper 5gms

METHOD

1. Take a pan, melt butter in it. Add equal quantity of flour as the butter into the pan.

2. Make a semi liquid mixture. Once it becomes slight golden in colour, add milk to the pan and reduce the milk to 70% by slow simmering it with onion, bay leaf and clove ( called cloute).

4. Add bay leaf and nutmeg powder.

5. Once it starts to thicken, remove from flame and strain.

6. Add salt and pepper.

7. Once the sauce is smooth and lump free, keep aside.

CHEF'S TIPS:

1. To make cheese sauce, add the 200gms cheddar/parmesan cheese to bechamel. Add the grated cheese in the semi liquid and whisk. A semi liquid mixture is called roux.