Bechamel Sauce

Bechamel, a white flour based sauce, has fallen out of favour in recent times. It is more often than not replaced by cream in sauce making which is richer though expensive. It also has a habit of splitting when subjected to lengthy cooking times so for things like baked lasagne something a bit more stable is required. This is where bechamel comes in.

Ingredients:

We are going to go "old school" and use full fat, salted everything. Don't be scared.

2 oz salted butter
1½ oz plain flour
1 pint of full fat milk
1 small onion studded with two cloves
1 bayleaf
2 tblspn double cream
salt and white pepper to taste

Method:

1. Melt the butter in a saucepan over a medium heat. Add the flour and cook for 2 minutes, stirring constantly.

2. Add the milk a little at a time, whisking between each addition, until half has been added. Add the remaining half in one go along with the onion and bayleaf, and stir to the boil.

3. Reduce the heat and simmer very gently for five minutes. Season, strain and use as necessary.

Bechamel is mainly used for savoury dishes but it is also traditionally used sweetened as the base of brandy or rum sauce to serve with Christmas Pudding.