My delicious Béchamel sauce


  • 500 ml milk
  • 1 onion peeled
  • 2 bay leaves
  • 50 g light margarine
  • 50 g plain flour


  1. Pour the milk into a small pan. Peel the onion and add to pan and   the 2  bay leaves. Bring  milk to just  boiling point, remove from the heat, cover and leave to infuse for 15 mins.
  2. Meanwhile, melt the remaining margarine in a small pan. Stir in the flour and cook  for 2 mins. Remove from the heat. Strain the infuse milk,  then gradually mix into the roux, beating well between each addition . Return pan to the heat and cook, stirring throughout, until the sauce is tick, smooth and glossy.
  3. Season with salt, pepper and freshly grated nutmeg .

P.s. if the sauce is not smooth,  place it in a food processor.

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