Bechamel Sauce / White Sauce

Directions

• Heat milk in a pan.
• Add bay leaf and peppercorns and cook the milk on low heat for 10-15 minutes.
• Strain the milk and discard the bay leaf and peppercorns.
• Heat butter in a pan.
• Add flour once the butter is melted and mix until it forms a smooth glossy paste.
• This is called Roux.
• Do not over cook the butter and flour mixture or the Roux.
• Keep stirring continuously.
• Add hot milk slowly and whisk continuously.
• Add salt and pepper and cook the sauce on low heat until it starts to coat the back of the ladle.
• Remove the pan from heat and cover it with cling film to avoid formation of skin over the sauce.
• Store the sauce in an airtight container in refrigerator for up to 5 days.
• Use the sauce as and when required.