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
Makes: 2 1/2 cups
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 245ºF 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 warm milk to thin it.
Add 1/3 cup of heavycream and 7 oz of cheese such as Emmental, Gruyere or farmhouse Cheddar.
Add 2 egg yolks to the sauce. Then turn the temperature dial back to 175ºF, but don't let the sauce go above 175-185ºF 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 1/3 cup of tomato sauce and 1/3 cup of heavy cream to the sauce. Then whisk in 1 2/3 tbsp of cubed butter to finish.