Name: Béchamel Sauce
Ingredients: Place 300 ml (½ pint) milk in a heavy-based saucepan with ½ onion, 8-10 black peppercorns, 1 bay leaf and a pinch of freshly grated nutmeg. Bring the milk to the boil, then remove the saucepan from the heat, cover and leave it on one side for 10–12 minutes for the flavours to infuse into the milk.; To make a cheese sauce, make a thin béchamel sauce; remove the saucepan from the heat. Stir in 125 g (4 oz) grated Parmesan or Cheddar cheese and 1 teaspoon Dijon mustard, stirring until the cheese melts; do not return to the heat again or the cheese may turn stringy. For extra flavouring, add either grated nutmeg or a sprinkling of caraway or cumin seeds and stir in.

Preparation info

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

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Béchamel Sauce

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