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Béchamel Sauce
- Difficulty
Easy
By Keith Floyd
Published 1981
Ingredients
½ pint 2 oz. 2 tablespoons
Method
In a pan, heat the milk gently with the salt and pepper, herbs and vegetables. Leave to stand for 15 minutes.
In another pan melt the butter and stir in the flour. Allow to cook for a minute or so without browning.
Strain the milk and, stirring all the while, pour into the melted butter. Cook over a low heat for 10 minutes.
You can enrich it with cream.
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