Bechamel Sauce

There is nothing nicer than a ‘good old fashioned Bechamel Sauce’.

What is a Bechamel Sauce?  Simply put – a creamy white savoury sauce.
Ingredients
1 small onion
1 small carrot
1 celery stick
Bouquet garni
8 black peppercorns
A pinch of freshly grated nutmeg
300 ml of milk
25 g of butter
25 g plain flour
30 ml fresh cream
Salt
Ground black pepper
Peel and finely chop the vegetables.  
Put the vegetables, flavourings and milk in a pan and bring to the boil. 
Remove from heat.
Melt the butter in a pan and remove from the heat (don’t allow the butter to turn brown).
Stir in the flour and return to the heat and cook for a further 1-2 minutes, stirring continuously to make a ‘roux’.
Reheat the flavoured milk until almost boiling then strain into a jug, pressing the vegetables with a spoon to get all the juices.
Gradually add the milk to the roux, stirring constantly until smooth (Watch out for lumps).
Simmer gently for 3 – 4 minutes; continue stirring gently.
Remove the pot/pan from the heat and season the sauce to taste and stir in the cream
  I use the Bechamel Sauce as a base for many different sauces.
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