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2 cups milk
4 tbsp butter
4 tbsp flour
1 bay leaf
4 whole cloves
4 peppercorns
1/2 small onion


1. Lay bay leaf on cut side of onion and secure with cloves
2. Put milk studded onion and black peppercorns in a small saucepan
3. Place over low heat and bring to a gentle simmer, stirring occasionally to make sure that the milk does not scorch
4. To make roux, melt butter in heavy bottomed medium sized pan
5. Lower heat and add flour to butter and stir together
6. Cook roux for 3 minutes to remove starchy flour taste, it should have a sandy color and texture
7. Gradually add warm milk to roux, ladle by ladle, beating milk and roux together with a wooden spoon or whisk
8. Once all milk is incorporated cook for a further 3-5 minutes until you have a smooth creamy sauce

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Sauce- Béchamel Sauce
Chef Diane Stopford
Difficulty: Chef de Partie (Intermediate/Medium)

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Serve with the following:

Add cheese as a base for Mac ‘n Cheese or lasagna


CIA Masters Nonstick Saute Pan
Cloves Whole
DEAN & DELUCA Wood Spoons Set of 3
Peppercorns Half-Cracked Black
Silicone Balloon Whisk - 12"
Stainless Ladle

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