Bechamel sauce.

    I use it as a base for cheese sauce, which I sometimes use instead of a tomato sauce base for homemade pizza.

    Kent, England, UK
    1 person made this


    • 425ml/15floz whole milk
    • 2 tbsp Finely chopped parsley
    • 1 bay leaf
    • 1 tsp black pepper
    • 1 onion chopped
    • 40g/1&1/2oz unsalted butter
    • 20g/3/4oz plain flour
    • 1/4 tsp salt


    1. Pour milk into a pan. Add the onion, bay leaf and half of the parsley. Heat until just boiling. Strain and keep the milk, discarding the rest.
    2. Melt the butter in a pan. Add the flour and stir vigorously until you get a smooth glossy paste. Add the infused milk and remaining ingredients and stir continuously until you get a smooth creamy sauce.

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