Classic French Bechamel Sauce

Béchamel may also be referred to as besciamella (Italy)

Recipe:

90 gm butter clarify

90 gm refined flour

1 Ltr milk

1 pc. Studded onion ( onion studded with      cloves and bay leaf)

Nutmeg 2 pinch

Salt to taste

White paper 1 T'spoon

METHOD:

A. Boil milk with studded onion.then strained and cool the milk.

B. Make roux with flour and butter and cook it to a sandy texture...add cold milk and keep on stirring with a wooden spoon to ensure no lumps are formed.

C. Cook till the sauce thickens.this would roughly take 10-15 minutes on a gentle fire or flame.

D. Spice it up a 2 pinch of nutmeg and use accordingly.

                        "BECHAMEL SAUCE"

Incase while making the sauce, lumps are formed,blend the sauce, strained,and cook again to thicken it.

Thanks