Every home cook needs a good béchamel in their repertoire – our step-by-step guide to this pasta sauce will teach you how to make a roux and keep your sauce lump-free
Prep:2 mins
Makes about 500ml
500ml whole milk1 onion, halved1 bay leaf2 cloves50g butter50g plain flour
STEP 1Bring the milk to the boil in a small saucepan with the onion, bay leaf and cloves. Turn off the heat and leave to infuse for 20 mins. (This infusion process is optional, but adds a huge depth of flavour to the sauce.)STEP 2Melt the butter in another saucepan, then add the plain flour. Stir continuously until a paste forms – this is called a roux. Continue cooking for 2 mins.STEP 3Remove the onion, bay and cloves from the milk with a slotted spoon and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.
