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For the classic and endlessly useful Bechamel sauce, first infuse the milk with a bay leaf and half an onion studded with 3 cloves. Bring the milk to the boil then simmer for 10 minutes, then remove from the bowl and wipe clean. You can omit this initial stage if you want to.
Preparation time: 1 minuteCooking time: 5 minutesServes: 600ml
Attachments: Heat and Splashguard, Flexi Beater
Note: if the sauce become too thick for your needs, you can add some more milk to thin it.
Milk 1/2 litreButter60gFlour 60gSalt 1 tspWhite pepper 1/2 tsp
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