BÉCHAMEL SAUCE (RICH WHITE SAUCE)
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Use this sauce for fish, poultry, egg and vegetable dishes.
(Makes: 4 Servings)
Ingredients
Milk - 300 ml (10 fl oz)
Onion - 1 small, quartered
Carrot - 1 small, sliced
Celery - ½ small stick, sliced
Whole cloves - 2
White peppercorns - 6
Mace - 1 blade
Fresh parsley - 1 sprig
Butter - 25g (1 oz)
Plain flour - 25g (1 oz)
Salt and freshly ground pepper
Double cream - 2 tbsp
Directions
Put the milk into a saucepan. Add the onion, carrot, celery, cloves, peppercorns, mace and parsley.
Slowly bring just to the boil. Remove from the heat and cover. Leave to stand for 30 minutes. Strain and reserve the flavoured milk.
Melt the butter in a pan, add the flour and cook over a low heat, stirring for 2 minutes. Do not allow this roux to brown.
Gradually blend in the flavoured milk. Cook, stirring, until the sauce thickens, boils and is smooth. Simmer gently for 3 minutes.
Remove from the heat, season and stir in the cream.
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