Béchamel Sauce

• 50 g/2 oz onions, sliced
• 3 parsley stalks
• 1</

Put the onions and herbs in a pan with the milk and bring to the boil. Remove from the heat and leave the milk to infuse for 10 minutes. Strain.

Melt the butter in a pan and stir in the flour to make a roux. Cook gently, without colouring, for 5 minutes. Remove from the heat and gradually mix in the strained milk. Return to the heat and bring to the boil, stirring constantly to m