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Béchamel sauce

Tony Tobin from Good Food Bites
For a classic béchamel sauce, try Tony Tobin's recipe, flavoured with aromatic bay leaf, nutmeg and mustard

Béchamel sauce

Method

1. Stud the onion half with the cloves. Place it in a pan with the milk and bring to a gentle simmer.

2. Meanwhile, in a separate, heavy-based saucepan, melt the butter gently, then slowly stir in the flour to form a paste.

3. Cook stirring for about 1 minute over moderate heat, then slowly pour in the hot milk through a sieve, stirring constantly.

4. Once all the milk has been mixed in, add in the bay leaf and mustard. Season to taste with salt and freshly ground pepper and a pinch of nutmeg and simmer for 20 minutes stirring now and then. Discard the bay leaf before using the sauce.

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Serves: Makes 600ml bechamel sauce

Prep: 5 min
Cook: 25 min

Ingredients
1/2 onion
3 Cloves
600ml Milk
50g Butter
40g Flour
1 bay leaf
1 tsp English mustard
Salt, and freshly ground pepper
pinch of freshly grated nutmeg