bechamel sauce
ladenis
1L cold milk
1 coarsely chopped onion
1 bay leaf
few whole peppercorns
salt and freshly ground black pepper
little nutmeg
Infuse milk with onion bay leaf and peppercorns for about 1
hour.
Slowly add to 125g roux stirring continuously to make it
smooth.
When cooked pass it through a fine sieve and season with salt
pepper and a little nutmeg.
For complex dishesuse a simple bechamelwithout the infused
ingredients.
Paul Bocuse has a wonderful way of adding unctuousness and fiavour
to bechamel. When he has mixed the roux with the milk and brought
it to tthe boil stirring continuously he pours it gendy over small
cubes of lean veal and chopped onion which have been ge
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