Bechamel Sauce (Basic White Sauce)
Ingredients:
45 grams butter or margarine
45 grams flour
1 tsp Dijon mustard
2 1/2 cups milk
1/2 tsp salt
1/2 onion thinly sliced
1 bay leaf
Directions:
1. Add the onion and bay leaf to the milk.
2. Bring the milk to a boil.
3. Set the milk aside to let the flavours infuse.
4. Prepare a white roux using a deep and heavy ban.
5. Gradually mix the milk into the roux using a whisk, avoiding all lumps.
6. Simmer gently for ten minutes stirring frequently to prevent sticking.
7. Whisk the remaining ingredients.
Cheese Sauce:
2 cups grated old orange cheddar.
Remove the sauce from the burner and whisk into the sauce until smooth and all of the cheese is melted. ***Do not boil***
45 grams butter or margarine
45 grams flour
1 tsp Dijon mustard
2 1/2 cups milk
1/2 tsp salt
1/2 onion thinly sliced
1 bay leaf
Directions:
1. Add the onion and bay leaf to the milk.
2. Bring the milk to a boil.
3. Set the milk aside to let the flavours infuse.
4. Prepare a white roux using a deep and heavy ban.
5. Gradually mix the milk into the roux using a whisk, avoiding all lumps.
6. Simmer gently for ten minutes stirring frequently to prevent sticking.
7. Whisk the remaining ingredients.
Cheese Sauce:
2 cups grated old orange cheddar.
Remove the sauce from the burner and whisk into the sauce until smooth and all of the cheese is melted. ***Do not boil***