Bechamel Sauce
  • 850 ml milk
  • 2 bay leaves
  • Whole black peppercorns (about 10)
  • 80 g butter
  • 50 g plain flour
  1. Heat the milk with the peppercorns and bay leaves very gently until it starts to simmer.
  2. Strain the milk into a jug and keep warm.
  3. Put a saucepan over a gentle heat – add the butter and melt it slowly – it should not turn brown.
  4. As the butter melts add the flour in small amounts and stir to make a smooth paste. That is your roux.
  5. Add the warm milk a little at a time, keeping the heat low, and stir vigorously until all the milk has been mixed into the roux in small steps, a little bit at a time. You are aiming for a smooth sauce. When you have mixed in about half the milk, use a hand whisk to add the rest, and keep up a quick pace.
  6. Turn the heat down to the lowest setting and cook for about 5 minutes – whisking it periodically.
  7. Add seasoning.
  8. Keep the sauce warm by putting taking it off the heat and covering the pan with cling film.
Recipe by JAQUO Lifestyle Magazine at