Béchamel Sauce


Makes about 1.2 litres of sauce 

75g Butter 

75g Plain Flour

1 litre whole milk


(you can use a variety of things)

1 red onion, quartered on the root

2 bay leaves 

1 celery stick, roughly chopped 

10 black peppercorns 



  1. Start by infusing the milk with the aromatics. 'Scald' the milk as shown in the video.

  2. On a medium heat, melt the butter then add the flour. Cook for a few minutes.

  3. Slowly add the milk, stirring all the time using a whisk. Once the sauce is creamy and thick, it's ready.