Béchamel (rich white) Sauce    Veg  HT   ACC    15mins plus infusion

Makes approx 360ml/12fl.oz.    Hot   Vegetarian Vegetables  Herbs  Savoury  Sauces  Accompaniment  Eggless

Ingredients

300ml/10 fl.oz Milk

1 Shallot, skinned and sliced

A small piece of carrot cut up

½  a stick of Celery, chopped

½  Bay leaf

3 Peppercorns

25g/1oz Butter

25g/1oz Flour

Salt and pepper

Instructions

1. Put the milk, vegetables and flavourings into a pan and bring slowly to the boil. Remove from heat, cover and leave to infuse for 15 minutes. Strain.

2. Melt the butter in a pan but do not allow it to brown then add the flour and stir until smooth. Cook over a gentle heat for 2-3 minutes stirring all the time.

3. Remove from heat and add the liquid, little by little, stirring after each addition to prevent any lumps forming. Bring the sauce to the boil, stirring continuously and once thickened, cook for a further 1-2 minutes. Season to taste.

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