BECHAMEL SAUCE
300ml (1/2 pint) water / almond milk
1 bay leaf
25 gm (1 oz) sunflower oil
25 gm (1 oz) plain flour
pinch of grated nutmeg
salt and freshly ground pepper
Put the water / almond milk and bay leaf in a saucepan and slowly bring to the boil. Remove from the heat.
Put the oil in a separate saucepan. Sprinkle in the flour and cook over low heat for 1-2 minutes, stirring with a wooden spoon. Do not allow the mixture (roux) to brown. Remove the pan from the heat.
Discard the bay leaf from the water / almond milk. Gradually blend the water / almond milk into the roux, stirring after each addition to prevent lumps forming.
Bring to the boil slowly and continue to cook, stirring all the time, until the sauce thickens.
Simmer very gently for a further 2-3 minutes. Add the nutmeg with seasoning according to your own taste before serving.
300ml (1/2 pint) water / almond milk
1 bay leaf
25 gm (1 oz) sunflower oil
25 gm (1 oz) plain flour
pinch of grated nutmeg
salt and freshly ground pepper
Put the water / almond milk and bay leaf in a saucepan and slowly bring to the boil. Remove from the heat.
Put the oil in a separate saucepan. Sprinkle in the flour and cook over low heat for 1-2 minutes, stirring with a wooden spoon. Do not allow the mixture (roux) to brown. Remove the pan from the heat.
Discard the bay leaf from the water / almond milk. Gradually blend the water / almond milk into the roux, stirring after each addition to prevent lumps forming.
Bring to the boil slowly and continue to cook, stirring all the time, until the sauce thickens.
Simmer very gently for a further 2-3 minutes. Add the nutmeg with seasoning according to your own taste before serving.
