Bechamel

Ingredients

Method

1. In a heavy-bottomed pan, heat the milk and peeled onion on low until just about to simmer
2. In a separate pan, melt margarine (do not overheat)
3. Add flour all at once and mix well to form a roux; cook for 3 minutes
4. Remove onion from hot milk
5. Gradually add hot milk to the roux, one ladle at a time, stirring constantly
6. Whisk to ensure a smooth, thickened sauce

Key Points

Allergens

Wheat, Milk