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- White Bechamel Sauce
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PrintWHITE BECHAMEL SAUCE
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Place the onion, cloves, peppercorns, bay leaf, carrot and milk in a pan.
- Bring to the boil then remove from the heat, cover and leave to stand for 10 minutes. Strain into a jug.
- Melt the margarine in a pan. Stir in the flour and cook for 1 minute. Remove from the heat and gradually add the strained milk, blending well.
- Bring to the boil and cook for 2 to 3 minutes, stirring constantly, until smooth and thickened.
- Season to taste with salt and pepper and use as required.
INGREDIENTS
- 2 small onion, peeled
- 10 cloves
- 10 peppercorns
- 2 bay leaves
- 2 small carrot, peeled
- 500 ml skimmed milk
- 50 grams margarine
- 50 grams unbleached white or whole meal flour
- Salt
- Freshly ground black pepper
5 comments for “White Bechamel Sauce”
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