Bechamel and peppercorn sauce
Bechamel and peppercorn sauce
Recipe description
This recipe for bechamel sauce takes slightly less time to cook than traditional bechamel sauce as it has less time for the ingredients to simmer but preparation time is still quite lengthy as time is given to allow the flavours of onion, bay leaf and peppercorns to infuse with the milk.
Serves: 2-4 persons
Prep time: 30 mins
Cooking time: 15 mins
Total time: 45 mins
Nutritional Information
Calories: 95kcal
Carbohydrates: 6g
Protein: 3g
Fat: 6g
Fibre: 0.2g
Cholesterol: 15mg
Sodium: 95mg
Salt: 0.24g
Potassium: 118mg
Sugar: 4g
Vitamin A: 137IU
Vitamin C: 1.4mg
Calcium: 103mg
Iron: 0.2mg
Please note that these values are approximate and may vary based on specific ingredients used and preparation methods.
Recipe instructions
- Place the milk, onion, peppercorns, and bay leaf into a large saucepan and heat to just before boiling point.
- Remove the pan from the stove, cover with a lid and set aside for 20 minutes to allow the flavours to infuse.
- Strain the mixture using a sieve and disregard the onion, bay leaf and peppercorns.
- Using the same saucepan melt the butter and then add the flour, all in one go. Stir continuously and cook for 1 minute. You should have formed a smooth and soft "roux" or paste.
- Remove the pan from the heat and whisk in a little of the milk at a time until it has all been used up.
- Season with the salt and pepper and add the grated nutmeg.
- Return the pan to the heat and bring the sauce to the boil, stirring or whisking continuously until it begins to thicken.
- Reduce the heat and cook for several minutes, stirring constantly until the sauce reaches the desired consistency.
- Serve as needed.
Advertisements
