Sunday, 29 April 2007

Bechamel Sauce

Measure your milk for the bechamel sauce the day before making. Add a quartered onion about a dessert spoon of black peppercorns, two torn bay leaves and two crushed cloves of garlic and perhaps a sprig or two of thyme or any fresh herbs you want. Leave in the fridge overnight and strain before making the sauce. Wonderful flavour.

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