basics (sauces)
bechamel
650ml / 11/4 pints milk
1 small onion or shallot
12 peppercorns
1 bouquet garni
1/2 bay leaf
1/2 blade of mace
60g / 2oz butter
45g / 11/2oz flour ( all purpose )
salt and cayenne pepper to taste
freshly grated nutmeg to taste
Pour the milk into a saucepan, add the onion.
Put the peppercorns, bouquet garni, bayleaf and mace into a small muslin
bag and add to the milk.
Bring the milk to a gentle simmer and maintain for 15 minutes. remove the
onion and the bag.
In a seperate saucepan, melt the butter and stir in the flour, cook for a
few minutes. When frothy, turn up the heat slightly and strain in the
milk, stirring constantly, until boiling. Reduce to a simmer, still
stirring, and cook for a further 10 minutes.
Season with the salt, cayenne and nutmeg to taste.