bechamel (white sauce)

50g butter
50g plain flour
750ml milk
1 small onion, peeled and sliced
4 black peppercorns
1 bay leaf
3 fresh parsley stalks
salt and white pepper
Put the milk in a saucepan with the onion, peppercorns, bay leaf and parsley stalks. Bring up to the boil and then turn off the heat. Allow to infuse for 30 minutes and then drain
Melt the butter in a saucepan. Stir in the flour and cook for 2-3 minutes, stirring every few seconds until the roux is a blonde colour
Lower the heat and add the infused milk a ladle at a time stirring constantly with a balloon whisk to get a smooth sauce and bring to a simmer
Season with salt and white pepper and simmer gently for 3 minutes
At this point you can remove from the heat and add parsley or cheeses depending on the required usage


a traditional sauce that is the base for many other sauces, such as parsley or cheese