To flavour add any of the following: 1/2 cup grated cheese plus 1/2 teaspoon prepared mustard; 2 ounce mushrooms sauteed or 1/2 pound onions sauteed in butter and pureed (optional), 1 tablespoon chopped parsley.
ingredients
1/2 small onion, chopped
1/2 small carrot, chopped
1/2 celery stalk, chopped
1 1/4 cups milk
bay leaf
2 tablespoons butter
1/4 cup flour
salt and white pepper
pinch of nutmeg or mace
method
1. For bechamel, put the vegetables in a pan with the milk and seasonings. Bring to simmering. Remove from heat, stand for 30 minutes. Strain.
2. To make a roux, melt the butter in a pan. Off" the heat add the flour and stir in. Return to the heat and cook for 2 minutes, stirring continually.
for a white sauce
Warm the milk (omit the vegetables in step 1) in a separate pan. Heat through for easing blending but on no account let it boil.
Off the heat add a little warm milk to the roux. Stir vigorously until blended. Add the remaining milk, stirring all the time.
Return to the heat, stirring all the time. Bring to the boil. Add seasonings then cover and cook over a low heat for up to 5 minutes.
