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.
No comments:
Post a Comment
I thank you for your visit and hope you enjoyed your time here.
Granny xxx
Note: only a member of this blog may post a comment.