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Béchamel (white) Sauce    Veg  HT   ACC    15mins plus infusion


Makes approx 360ml/12fl.oz.    Hot   Vegetarian Vegetables  Herbs  Savoury  Sauces  Accompaniment  Eggless



300ml/10 fl.oz Milk

1 Shallot, skinned and sliced

A small piece of carrot cut up

˝  a stick of Celery, chopped

˝  Bay leaf

3 Peppercorns

25g/1oz Butter

25g/1oz Flour

Salt and pepper





1. Put the milk, vegetables and flavourings into a pan and bring slowly to the boil. Remove from heat, cover and leave to infuse for 15 minutes. Strain.


2. Melt the butter in a pan but do not allow it to brown then add the flour and stir until smooth. Cook over a gentle heat for 2-3 minutes stirring all the time.


3. Remove from heat and add the milk, little by little, stirring after each addition to prevent any lumps forming.


4. Once all the milk has been added, bring the sauce to the boil, stirring continuously and cook for a further 1-2 minutes. Season to taste.




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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Make Ahead/ Freeze


Tips, Options and Substitutions


Main equipment required to make this recipe


Measuring Scales


Wooden or Plastic Spoon


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