Béchamel sauce

Béchamel sauce

By
From
Alimentari
Makes
1.25 litres
Photographer
Lauren Bamford

Ingredients

Quantity Ingredient
2 cloves
1 onion, peeled
1 litre milk
2 fresh bay leaves
200g butter
200g plain flour
2 teaspoons salt
100g oked scamorza or fior di latte, grated
100g parmesan cheese, finely grated

Method

  1. Stud the cloves into the onion.
  2. Place the milk, the studded onion and the bay leaves in a saucepan. Bring to the boil over medium heat. Reduce the heat to low and simmer for 2 minutes.
  3. Melt the butter in a non-stick saucepan over low heat. Stir in the flour and cook for 3 minutes or until the flour and butter are well combined and resembles wet sand.
  4. Strain and discard the onion and bay leaves from the milk. Slowly add the milk to the flour and butter mixture, stirring constantly until thickened. Remove from the heat and add the salt and cheeses. Stir until smooth.
Tags:
alimentari
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