Béchamel

Name: Béchamel
Yield: Makes 600 ml
Cuisine: French
Ingredients: 1 small onion, halved; 4 whole cloves; 600 ml full-fat milk; 1 small bay leaf; 60 ml double cream (optional); a little freshly grated nutmeg; 45 g plain flour; 45 g unsalted butter; a little salt and freshly cracked black pepper; a little salt and freshly cracked black pepper

Preparation info

Makes
600
ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

The onion studded with cloves adds extra flavour to the milk base.

Ingredients

1 small onion, halved
4 whole cloves
600 ml full-fat milk

Europe
France
Sauce
Vegetarian

Method

Stud each onion half with 2 cloves, then place in a pan with the milk and bay leaf. Bring to the boil and simmer gently for 4–5 minutes, to infuse.
In another pan, melt the butter, add the flour and cook for 30–40 seconds, stirring frequently with a wooden spoon, until the roux is pale yellow.
Strain the milk through a fine strainer, then beat it vigo