Béchamel Sauce

Serves: 10

Ingredients

• 400ml Millac Gold
• 400ml Viva Milk
• 60g Lakeland Dairies Butter
• 1 large brown onion (finely chopped)
• 1/2 bunch of fresh parsley (finely chopped)
• 2 bay leaves
• 12 white peppercorns
• pinch of grated nutmeg
• 60g plain white flour
• salt and pepper

Method

Pour the Millac Gold and milk into a pan along with the onion, parsley, bay leaf, peppercorns and nutmeg. Bring to the boil, then remove from the heat and leave for 30 minutes, allowing the flavours to infuse. After 30 minutes, strain - ensuring the liquid is reserved.

In another pan melt the Lakeland Dairies Butter. Add the flour and cook over a low heat for 2-3 minutes without browning. Stir constantly. Slowly stir in the flavoured Millac Gold mixture and season to taste.

Gently bring to the boil and cook for 1-2 minutes, stirring constantly until it is smooth, glossy and thinly coats the back of a spoon.