Béchamel Sauce

• 2 oz (50 g) butter
• 3 tablespoons flour

Melt the butter and stir in the flour. Cook gently for 2 or 3 minutes without burning.

Put all the remaining ingredients in a separate pan, bring the milk to the boil, then remove from the heat and leave to stand for 5 minutes. Strain.

Pour the strained milk into the cooked flour and butter over a low heat, stirring all the while with a whisk. Simmer gently for 20 minutes or so,