Bechamel Sauce

Source
Methods of Cookery Series 3 by Futura Training

Serves
10

Ingredients

1 ltr milk
1 studded onion
60 g butter
60 g flour

Method
1. Heat the milk and the studded onion.
2. Heat the butter to clarification point and add the flour.
3. Stir with a wooden spoon until it reaches a sandy texture (white roux).
4. Take off the heat and gradually add the milk in stages, stir in between.
5. Bring back to the boil each time, ensuring that the mixture is smooth, without lumps.
6. When all the milk is incorporated, return the studded onion to the sauce, cover with a buttered cartouche and cook either on a slow simmer plate or in the oven at 140°C, for ~30 minutes.
7. Stir occasionally to ensure it doesn't catch and burn on the base.