For the classic and endlessly useful Béchamel 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 minute
Cooking time: 5 minutes
Serves: 600 ml
Attachments: Blender, Blender
- Add all of the ingredients to the blender. Set the speed to maximum and blend for 50 seconds.
- Pour the content of the Blender to the bowl. Attach the Flexi Beater and the Splashguard. Set the temperature to 120ºC and the speed to stirring spped 1 and cook for 5 minutes.
- Season to taste.
Note: if the sauce becomes too thick for your needs, you can add some milk to thin it.
Add 50g of double cream and 200g of cheese such as Emmental, Gruyere or farmhouse Cheddar.
Add 2 egg yolks to the sauce. Then turn the temperature dial back to 80ºC, but don't let the sauce go above 80ºC-85ºC or the egg yolks will curdle and ruin the sauce.
Once the sauce has been strained, add 3 tbsp of chopped parsley and cook for a further 1 minute
Add 100ml of tomato sauce and 100ml of double cream to the sauce. Then whisk in 20g of cubed butter to finish.