Classic white sauce - or béchamel - really isn't as difficult to make as you may think. If you follow this easy recipe there should be no problems. If you do spy any lumps (and it can happen to the best of us), don't just try bashing them with the spoon - push the sauce through a sieve and carry on cooking.
Makes 600ml
Ready in 40 minutes
1. Put onion, bay leaf, peppercorns and parsley stalks into a heavy-based saucepan. Pour in milk and bring just to the boil, then remove from the heat and set aside to infuse for 30 minutes. Strain into a jug.
If you do take your eye off the ball and this sauce goes lumpy, pass through a sieve and whisk well. All will be fine.
2. Meanwhile, put butter (or margarine) into a separate, clean, heavy-based saucepan. Let it melt over a medium heat, then add flour. Using a wooden spoon, stir continuously and very well until you have a smooth, slightly grainy paste. This is called a roux.
3. Off the heat, whisk a little of the infused milk into the roux, beating well with the wooden spoon, then return to the heat, beating, until thickened. Repeat until half the milk is incorporated, then switch to a whisk. Continue adding the milk (off the heat) and whisking over the heat until smooth.
4. Reduce the heat to low and continue cooking the sauce for 4-5 minutes, until thickened, stirring occasionally. Taste, season, and make sure there is no hint of flour.
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