BECHAMEL SAUCE

Preparation Method :

• Pour the milk into a 4 cups jug. Add the bouquet garni, bay leaf, onion, parsley and nutmeg.
• Cover and bring just up to the boil, on Defrost for about 5 minutes. Remove from the microwave, cover and cool to lukewarm. Strain.
• Put the butter or margarine in a 4 cups bowl. Melt, uncovered, on Defrost for 1 minute. Stir in the flour to form a roux.
• Heat, uncovered, on Full for 20 - 30 seconds. Remove from the microwave and gradually blend in the flavoured milk.
• Cook, uncovered, on Full for 4 minutes, beating every minute for maximum smoothness, until the sauce comes to the boil and thickens. Season to taste with salt and pepper.