ITALIAN COOKING AND RECIPES   Authentic And Traditional  Italian Food Recipes
BÉCHAMEL SAUCE
INGREDIENTS 300 ml / 1/2 pint  milk 2 bay leaves 3 cloves 1 small onion 60 g / 2 oz / 1/4 cup butter, plus extra for greasing 45 g / 6 tbsp flour 300 ml / 1/2 pint single (light) cream large pinch of freshly grated nutmeg salt and pepper
METHOD 1. Pour the milk into a small pan and add the bay leaves. 2. Press the cloves into the onion, add to the pan and bring the milk to the boil. 3.  Remove the pan from the heat and set aside to cool. 4. Strain the milk into a jug and rinse  the pan. 5. Melt the butter in the pan and stir in the flour. 6. Stir for 1 minute, then gradually pour on the milk, stirring constantly. 7. Cook the sauce for 3 minutes, then pour on the cream and bring it to the boil. 8. Remove from the heat and season with nutmeg, salt and pepper to taste.
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