Bechamel Sauce

 Bechamel Sauce

◆ Ingredients

● Refined Flour - 100 gms

● Butter - 100 gms

● Milk - 1 liter

● Cloute (onion studded with bayleaf & cloves) - 25gm

◆ Method:

1. Bring the milk to boil, with the studded onion [cloute] and set aside.

2. Melt butter in a thick bottomed pan.

3. Add flour, stir, cook the roux over gentle fire without colouring, till it gets a sandy texture.

4. Pour the milk into the roux .Stirring with a wooden spoon to avoid lumps. Simmer gently for 1/2 hr. 

5. Remove the studded onion & pass through a fine strainer. 

6. Cover with butter to prevent the formation of a skin.